This post may contain affiliate links. Please read our disclosure policy.
This Thai turkey soup recipe is irresistibly flavorful with a creamy coconut curry broth. It’s really easy to make and the tastiest way to use up leftover turkey!
If you like Thai-inspired recipes, try my Easy Thai Shrimp Curry or this Thai Green Curry Soup next.
Why you’ll love it
I hope those of you who celebrated Thanksgiving had a good one! If you made a Roast Turkey, chances are you have some leftovers. This Thai turkey curry soup is the perfect thing to ease you out of your turkey coma. It’s also a super low effort alternative to sandwiches.
This turkey soup recipe is warm and cozy but also fresh and fairly light! That’s what I love about making Thai-style food. We’ve got creamy coconut milk, fresh herbs, and vibrant flavors. Such a good combo, and you’ll having a piping hot bowl ready in just 30 minutes.
What you’ll need
- Olive oil – for sautéing
- Onion and garlic – tasty aromatics. I like using sweet (Vidalia) onions.
- Thai red curry paste – it’s a ready-made paste that has fragrant spices and lemongrass. I recommend Thai Kitchen brand, which is not what I’d consider spicy (some brands are).
- Chicken broth – for more savory flavor
- Lime juice & wedges – for a pop of acidity and brightness
- Turkey – we’re using cooked leftover turkey
- Rice noodles – they’re those translucent ones that come in different sizes; I prefer thicker noodles here to vermicelli
- Red bell pepper – it adds some veggie goodness
- Coconut milk – definitely use full fat for the most flavor and best texture
- Basil, cilantro, scallions – classic fresh ingredients in Thai-style recipes
Pro Tip
Naturally, this soup works well for Thanksgiving leftovers, but it could also be made on another occasion where you have leftover Roast Chicken or rotisserie chicken. Or just cook a turkey breast if you want something a little different. I’ve done that before.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I recommend this ladle for easily dishing up this soup.
- This Staub Dutch oven is the one I use.
- Store the other half of your onion in this cute onion saver.
How to make Thai turkey soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot or Dutch oven, sauté the onion in the oil until softened. Stir in the garlic and curry paste, and cook for about 30 seconds. Add in the broth, water, lime juice, turkey, noodles, and red bell pepper.
Bring to a boil, then reduce the heat. Stir in the coconut milk. Simmer until the noodles are cooked through. Add in the fresh herbs and scallions. Taste, and season with salt & pepper as needed.
Substitutions and variations
- This turkey curry soup is flavorful but not what I’d call spicy. If you do want to make it spicier, add some grated ginger, sriracha, and/or chili paste. Play with the flavor, and taste and adjust until you think it tastes perfect!
- Are you a salt fiend like me? Add in a splash of soy sauce.
- If you’re not feeling some of the fresh herbs, simply don’t include them all.
What to serve with turkey curry soup
- I like to serve each bowl with a lime wedge for an additional burst of fresh flavor.
- It’s pretty hearty, so pair it with a slice of fresh crusty bread, and you’re good to go.
- For more Thai flavors, make my Thai Quinoa Salad as a fresh complement.
Leftovers and storage
- Store leftover soup for 3-4 days, but keep in mind the noodles will soak up the broth fast. You may need to add a splash more chicken broth when reheating.
- You could freeze leftovers for up to 3 months if you’d like, but I don’t really recommend it. The turkey is cooked twice already, so that could make it dry out even more upon thawing and reheating, and the noodles can change texture.
More leftover turkey recipes
I hope you’ll give this leftover turkey soup a try! Questions? Ask me in the comments below. Please leave a star rating and review, or tag me #saltandlavender on Instagram.
Thai Turkey Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 heaping tablespoons Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- Juice of 1/2 lime
- 2 cups cooked turkey
- 7 ounces rice noodles see note
- 1 red bell pepper chopped
- 1 (13.5 ounce) can full-fat coconut milk
- 1 handful fresh basil torn/chopped, to taste
- 1 handful fresh cilantro chopped, to taste
- 1 handful chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving
Instructions
- Sauté the onion in the olive oil in a large soup pot for 5 minutes over medium-high heat.
- Add the garlic and curry paste and cook for 30 seconds.
- Stir in the chicken broth, water, lime juice, turkey, rice noodles, and red bell pepper. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed and serve immediately with lime wedges.
Notes
- Serves 4-6.
- I use Thai Kitchen red curry paste, and it isn’t particularly spicy. Some brands are spicy, however. Want to make this spicier? Add some grated ginger, sriracha, and/or chili paste.
- Rice noodles come in a variety of brands and package sizes, so you don’t have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen’s stir fry noodles when I can find them.
- I used Thai Kitchen red curry paste and coconut milk. I recommend their coconut milk because it’s not too watery unlike some other brands I’ve tried.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 23, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
This looks and sounds delicious I think I will make it today. Thanks
Let me know how it goes!
I was looking for a recipe to use my leftover turkey that was not the same old turkey soup. I tried this one and was very pleasantly surprised at how good it was. I will make it again but with just a few small adjustments. Instead of adding two cups of water, I plan to increase the chicken broth to six cups for a more robust flavor. Also, since I love spicy foods, I will add a chopped hot pepper as well.
I am so happy that you enjoyed it, Leah!!
This looks amazing! Does it have a strong coconut flavor? I love coconut curry but my boyfriend does not like anything coconut so I’m hoping this could still work for us. Otherwise, I’ll just have to make it for myself =)
Hi Abbey! I haven’t made this since I posted the recipe, but I do recall tasting coconut in the broth. More for you 🙂
I am Keto so noodles are out. Do you think cauliflower rice would work??
You could definitely try that, Tina!
This had to be the best, best soup I have ever made! I love Asian style anything! I used a left over store bought chicken with some meat left on it, I boiled and used the broth, and the meat (if I kept it much longer I would have to waste it)! I did have to add some condensed broth, I was out of red bell pepper, but used carrots instead! I did not have Curry Thai paste, so I used some curry powder and mixed it with a kind of Siracha sauce! I was also out of limes but I had lime concentrate! Now I think of it, I can’t wait to make it as it was originally supposed to be!
I like it hot and spicy and even added more hot sauce!
What a great way to use left over turkey or chicken! I also like the idea of putting in a little peanut butter, as someone had suggested! Great flavor!
I am so happy it all worked out, Vivian!! 🙂
I added 12 oz of frozen cauliflower rice and it was a great addition!
Made as is. DELICIOUS!! What a nice change from traditional Turkey Soup. Thank you for this awesome recipe.
Wonderful! So happy it worked out, Connie!
Amazing soup! I doubled the recipe and since I only had 1 red bell pepper the other one was orange; it worked perfect. I added 1.5 tsp kosher salt to a double batch. At the end, before serving I stirred in a 13.5 oz bottle of Thai sweet chili sauce and 1/4 c lime juice to the Double batch of soup to give it the spice we like without making it too much. I have made it twice and the family and neighbors love me! Thank you Thank you!
That’s awesome to hear, Rosemary! So happy it worked well. ❤️
Oops, didn’t buy full-fat coconut milk, and the soup needed some texture, so I added a couple of teaspoons of peanut butter. Did the job perfectly! I’m going to make this again but probably not with the turkey which got out-classed with all the yummy spices and herbs. Very warming and pleasant.
Ooh peanut butter is a good idea!! I’m so glad you liked the soup, Lizzie!
Great use of leftover turkey! Love soup when its cold outside!
Definitely! Thanks so much, Karly!
Did you precook the noodles?
Nope. They only take a few min to cook. Hope you like the recipe! 🙂
Can you make this for me except without the turkey?
No. You’re hilarious btw.