Thai Coconut Curry Soup Recipe

Name: Thai Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large package Turkey fillets; 2 (900 ml) Chicken Broth; 2cans (500 ml) Coconut Milk; 1 bunch Carrots; 2 Broccoli crowns; 2 Red Peppers; 2 packages Oyster mushrooms; 1 stalk fresh lemongrass; 1 handful Thai birdseye chilies; 4 Green chilies; 2 small Shallots; 1 small bunch Cilantro leaves; 3-4 Kaffir lime leaves; 1/2 jar Hot chilli paste; 3 tablespoons Hot curry powder; 1 teaspoon Cumin; 1 teaspoon cayenne pepper; 1 tablespoon chilli powder

Servings: persons

1 large package Turkey fillets
2 (900 ml) Chicken Broth
2cans (500 ml) Coconut Milk
1 bunch Carrots
2 Broccoli crowns
2 Red Peppers
2 packages Oyster mushrooms
1 stalk fresh lemongrass
1 handful Thai birdseye chilies
4 Green chilies
2 small Shallots
1 small bunch Cilantro leaves
3-4 Kaffir lime leaves
1/2 jar Hot chilli paste
3 tablespoons Hot curry powder
1 teaspoon Cumin
1 teaspoon cayenne pepper
1 tablespoon chilli powder

1
Add chicken broth and coconut milk to a very large pot & bring to a low boil.
2
Cut lemongrass into small 3cm strips, add to pot.
3
Add lime leaves, cilantro, chilli paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
4
Dice birdseye and green chilies, shallots, add to pot.
5
While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
6
Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot.
7
Boil for 10 minutes or until Turkey is cooked through.
8
Add Carrots, boil for 10 minutes.
9
Add Broccoli, boil for another 5 minutes.
10
Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
11
Stir & serve.
12
Garnish with cilantro leaves

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large package Turkey fillets, 2 (900 ml) Chicken Broth, 2cans (500 ml) Coconut Milk, 1 bunch Carrots, and more.

Yes, Thai Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions