Thai Turkey Soup

  • 1 T. chili oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 T. Thai red curry paste
  • 4 c. turkey broth
  • 2 c. water
  • 1 T. lime juice
  • 2 c. cooked, chopped turkey
  • 3.5 ounces rice noodles (I used long, flat banh pho noodles)
  • 1 red bell pepper, chopped
  • 1 (13.5 oz.) can full-fat coconut milk
  • Scallions chopped, to taste
  • Lime wedges, for serving

Chop the onion, red pepper, and scallions.

Sauté the onion in the chili oil (use a milder oil for a milder soup) in a large soup pot for 5 minutes over medium-high heat. Add the garlic and curry paste; cook for 30 seconds.

Stir in the broth, water, lime juice, turkey, rice noodles, and red pepper. Increase the heat to high and bring to a boil.

Reduce the heat to medium-low, stir in the coconut milk, and allow the soup to simmer for 10 minutes to incorporate the coconut milk, soften the noodles, and allow the turkey to warm and fall slightly apart.

Serve the soup hot and sprinkle with scallions and a lime wedge or two before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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