Thai Coconut Curry Soup

Thai Coconut Curry Soup

After Thanksgiving (October in Canada), I had a lot of left-over turkey. After trying turkey 10 different ways, I started searching out some interesting turkey recipes that would not require a lot of potatoes and other starchy vegetables. I was so happy when I stumbled upon this recipe and then adapted it to my taste buds.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: chicken, Soups, Turkey Dishes
Servings: 4


  • 1 tbsp of coconut oil
  • 1 thinly sliced onion
  • handful shiitake mushrooms
  • 3 cloves garlic- finely minced
  • 1 inch piece of ginger
  • 1 pint of cherry tomatoes
  • 4 cups of turkey or chicken stock
  • 2 cup shredded cooked chicken or turkey
  • 3/4 cup canned coconut milk
  • 2 tbsp Thai curry paste
  • 1 tbsp coconut aminos
  • 1 bell pepper
  • 2 handfuls of bean sprouts
  • salt and pepper to taste
  • cup ¼of chopped cilantro


  • Heat coconut oil in a large pot over medium to high heat.
  • Sauté onions until they soften.
  • Add mushrooms and cook for 5 minutes, then add garlic, ginger and cherry tomatoes and cook for 1 more minute.
  • Add turkey stock, meat, coconut milk, curry paste, and coconut aminos, and bring to a boil for 5 minutes.
  • Remove from heat and season with salt and pepper, if necessary.
  • Add bean sprouts and bell peppers to the hot soup.
  • Add cilantro to the top when ready to serve.
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