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Thai Red Curry Turkey Noodle Soup

Thai Curry Turkey Soup

Hearty, fiber rich, and loaded with protein this soup is a simple way to use up those leftovers and create a boldly flavored, savory sweet soup. 

Serves 6


1 tbsp Coconut Oil

1 1/2 Yellow Onion (medium, chopped)

4 1/2 Garlic (clove, minced)

3 cups Butternut Squash (peeled, seeds removed, cubed)

1/4 cup Thai Red Curry Paste

6 cups Chicken Broth

12 ozs Udon Noodles (dried)

2 2/3 cups Canned Coconut Milk (full fat)

3 tbsps Lime Juice

15 ozs Turkey Breast, Cooked (roughly chopped)

1/3 cup Cilantro (chopped, optional)



Thai Curry Turkey Soup




Heat a large dutch oven or pot over medium-low heat. Add the oil and once melted, add the onion. Cook, stirring often, until softened, about five minutes. Add the garlic and squash to the pot and cook, stirring, for one minute. Add the curry paste and cook for one minute, stirring to incorporate.

Add the broth and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes or until the squash is cooked through and fork tender.

Meanwhile, cook the noodles according to package directions and set aside.

Once the soup is done, stir in the coconut milk, lime juice, and turkey.

Divide into bowls along with the noodles and top with cilantro (optional). Enjoy!



One serving is approximately two cups.

Refrigerate leftovers in an airtight container for up to three days.

*If you are planning to freeze some of the soup, set aside some dry noodles and cook them when you're ready to serve. The noodles do not reheat well after freezing. 

Substitute cooked chicken or seared tofu for the turkey. 

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