Turkey Curry Soup

This quick stew from F&W’s Kay Chun is fragrant with curry, lime and herbs. It’s an excellent way to use leftover turkey.

Slideshow: Turkey Soups
  • Total Time:
  • Servings: 4

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  • 2 tablespoons canola oil
  • 2 tablespoons Thai red curry paste
  • 1/2 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
  • 1 cup unsweetened coconut milk
  • 1 tablespoon Asian fish sauce
  • 3 cups (3/4 pound) shredded roasted turkey
  • 3 tablespoons fresh lime juice
  • 1/2 cup mixed chopped herbs, such as cilantro and basil
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.

Contributed By Photo © Christina Holmes Published November 2014

497347 recipes/turkey-curry-soup 2014-10-16T23:29:42+00:00 Kay Chun fall|winter|thanksgiving|southeast-asian|thai|soups-and-stews|4|6|fast|gluten-free|healthy|staff-favorite|lunch november-2014 recipes,turkey-curry-soup 497347

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