Thai Turkey Soup

Thai Turkey Soup
  • Prep Time: 15
  • Total Time: 20
  • Servings: 4

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About this Recipe

This Thai inspired soup brings together shredded turkey pieces with mushrooms, green beans, red pepper, celery, red chillies, yellow curry paste, and coconut milk. Serve as a light supper or lunch.


1 tbsp (15 mL) Vegetable oil
2 Stalks celery, thinly sliced
2 cups (500 ml) Sliced Shitake mushrooms
1 tbsp (15 mL) Thai yellow curry paste
4 cups (1 L) Reduced sodium chicken broth
1 (398 mL) Can coconut milk
1 tbsp (15 mL) Fish sauce
1.5 cups (375 mL) Green beans, chopped
1 Red pepper, chopped
2 cups (500 mL) Maple Leaf Prime® Roasted Turkey, shredded
1 tbsp (15 mL) Lime juice
Salt and pepper
2 to 3, Green onions, thinly sliced
1 to 2, Red chillies, sliced
1 Lime cut into wedges


HEAT oil in a large pot over medium-high heat. Add celery, mushrooms and curry paste. Sauté for 1-2 minutes and add chicken broth, coconut milk and fish sauce. Bring to a simmer. Add green beans and red pepper, reduce heat to medium-low and simmer until vegetables are tender crisp, about 3 minutes. Stir in turkey, lime juice and season with salt and pepper.

SERVE hot, garnished with green onions, red chillies and lime wedges.


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