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.

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

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments