Thai Coconut Turkey Soup

Prep time 15 Minutes       Cook time 40 Minutes       Serves 4-6 People


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2 cups Butterball boneless turkey breast roast, roasted and thinly sliced1 Tbsp. coconut oil1 cup yellow onion, thinly sliced1 Tbsp. garlic, finely chopped2 Tbsp. ginger, finely chopped2 stalks lemon grass, trimmed and cut into 2” lengths3 cups low sodium turkey stock4 cups canned unsweetened coconut milk1 Tbsp. thai red curry paste1/2 cup white mushrooms, thinly sliced1/2 cup frozen green peas1/2 cup red bell pepper, thinly sliced2 Tbsp. fish sauce or (1 tbsp soya sauce & 1 tsp salt)2 tsp fresh lime juice1 tsp lime zest2 Tbsp. fresh lemon juice1/4 cup green onion, thinly sliced2 Tbsp. thai basil (optional)chili flakes to garnish1 lime cut into wedges to garnish2 cups prepared basmati rice or rice stick noodles


  1. Heat coconut oil in a soup pot over medium-high heat. Add onion, garlic, ginger and lemongrass and cook for 5 minutes.

  2. Add stock then simmer for 20 minutes.
  3. Remove lemongrass, then add thinly sliced turkey, coconut milk, curry paste, mushrooms and frozen peas and return to a simmer for 10 minutes. Add red bell pepper, fish sauce, lime juice, lime zest and lemon juice and cook for an additional 5 minutes.
  4. Add green onion and Thai basil. Serve in a shallow bowl ladled over prepared basmati rice or rice stick noodles. Garnish with lime wedge and chili flakes.
  5. Recipe created by Peppers & Pennies for Manitoba Turkey Producers

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