soups salads | turkey

Thai Coconut Turkey Soup

Prep Time: 10 minutes Cooking Time: 20 minutes 4 servings

Products Included In Recipe


1 lb | 450 g turkey, cut into bite size strips
4 cups | 1 L chicken or vegetable broth
2 tbsp | 30 ml fresh ginger, peeled and sliced
2 stalks lemon grass (optional)
1 lemon, zested and juiced
1 lime, zested and juiced
2 cans, unsweetened coconut milk
1 tsp | 5 ml red pepper flakes
1 tbsp | 15 ml fresh lemon juice
1 tbsp | 15 ml fresh lime juice
2 tbsp | 30 ml sugar
1 tbsp | 15 ml soya sauce
3 cups | 750 ml fresh mushrooms, sliced
1 large red bell pepper, cut into thin strips
2 green onions, finely sliced
1/4 cup | 65 ml fresh Thai or regular basil, chopped


In a large pot, combine stock, ginger, lemon grass, lemon and lime zest. Bring to a simmer over medium heat. Add the coconut milk, red pepper flakes, turkey, lemon and lime juice, sugar and soy sauce.
Bring to a boil and reduce heat to simmer for 10 minutes, or until turkey is cooked through. Add mushrooms and red pepper while continuing to cook for 10 more minutes.
Remove lemon grass stalks, stir in green onions and serve! Add some cooked basmati rice for a complete meal in a bowl.

Recipe courtesy of Turkey Farmers of Ontario