Soup is one of my favorite ways to transform leftovers into something new and exciting. This Thai Turkey Soup takes leftover turkey and veggies and gives them a delicious twist with store-bought Thai red curry paste and creamy coconut milk. It’s the perfect way to breathe new life into simple roasted turkey and leftover vegetables, and the best part? It cooks in just 10 minutes, making it the ultimate weeknight meal.

Table of Contents

• Ingredients you will need for this Thai Turkey Soup
• How to make this Thai Turkey Soup
• Tips and tricks to make the best Thai-inspired soup
• FAQ

Ingredients you will need for this Thai Turkey Soup

This simple and flavorful soup comes together with just a few ingredients:

• 3 cups diced cooked turkey meat
• 2 cups cooked vegetables (corn, sweet potatoes, potatoes, green beans, etc.)
• 4 tbsp Thai red curry paste
• 4 cups chicken stock
• 1 can (400ml) coconut milk
• ¼ cup chopped cilantro
• 2 tbsp lime juice

How to make this Thai Turkey Soup

1. Prepare the Soup Base: Place a medium soup pot over medium-high heat. Add the cooked turkey, vegetables, and Thai red curry paste. Stir well to coat the ingredients with the curry paste.
2. Add the Liquid: Pour in the chicken stock and coconut milk. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld.
3. Finish the Soup: Stir in the chopped cilantro and lime juice right before serving to add freshness and brightness.
4. Serve: Ladle the soup into bowls and serve immediately. Garnish with additional cilantro or lime wedges if desired.

Tips and tricks to make the best Thai-inspired soup

• Customize the vegetables: Use whatever leftover vegetables you have on hand—carrots, peas, or bell peppers would all work well.
• Adjust the spice level: If you prefer a milder soup, start with 2 tablespoons of curry paste and add more to taste.
• Coconut milk options: Full-fat coconut milk will give you a creamier, richer soup, while light coconut milk offers a lighter texture.
• Meal prep friendly: This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months.

FAQ

Can I use other proteins besides turkey?

Yes! Leftover chicken, beef, or even tofu would work well in this soup.

How can I make this soup vegetarian?

Simply replace the turkey with more vegetables or tofu and use vegetable stock instead of chicken stock.

What if I don’t have Thai curry paste?

You can substitute with other curry pastes or powders, but Thai red curry paste provides the most authentic flavor for this dish.

Can I freeze this soup?

Yes, this soup freezes beautifully. Just make sure to store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.

And that’s it for this Thai Turkey Soup! If you make it, please tag me on Pinterest or Instagram so I can see! For more creative ways to use Thanksgiving leftovers, check out my other recipes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!

Thai Turkey Soup

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• Author: Andrea Buckett

Ingredients

3 cups, diced cooked turkey meat 2 cups cooked vegetables (corn, sweet potatoes, potatoes, green beans etc…) 4 Tbsp Thai red curry paste 4 cups chicken stock 1 can of coconut milk 1/4 cup chopped cilantro 2 tbsp lime juice

Instructions

1. Place a medium soup pot over medium high heat.

2. Add the cooked turkey, vegetables and curry paste and stir to mix all the ingredients up.

3. Pour in the chicken stock and coconut milk and bring to a simmer, cooking for 10min.

4. Stir in the cilantro and lime juice and serve.