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Our Thai Turkey Coconut Soup

Ingredients

  • 1 tbsp green curry paste
  • 1 stalk lemon grass cut into chunks
  • zest of one lime
  • juice of two limes
  • 2 tsp fresh ginger grated
  • 3 cups turkey or chicken stock
  • 2 tbsp fish sauce
  • 1/2 tsp sugar
  • 2 cans coconut milk
  • 2 cups leftover roast turkey
  • fresh cilantro rough chopped
  • 1/2 454 g pkg rice vermicelli noodles medium
  • fresh black pepper
  • sea salt

Instructions

  • In a large pot over medium high heat add paste, lemon grass, zest, juice, ginger and stock. Bring to a boil, stir, reduce heat and let simmer for 10 minutes.
  • Stir in fish sauce and sugar. Simmer another 10 minutes.
  • Add coconut milk, turkey, noodles and 1 tbsp cilantro. Turn heat off and let sit for 5-10 minutes or until noodles are soft.
  • Remove chunks of lemon grass. Season with salt and pepper.
  • Serve hot with garnishes.

Notes

Garnishes: chopped cilantro, red Thai chili pepper, bean sprouts, sliced green onion and lime wedges.