Thai Ground Turkey Soup
Thai Ground Turkey Soup is warm, hearty, and full of bold Thai-inspired flavor, with veggies and rice in every spoonful. Quick and perfect with crusty bread and a salad.
Servings: 8 servings
Calories: 482kcal
Ingredients
- 1 large onion finely chopped
- 2 teaspoons avocado oil for frying
- 1 pound ground turkey
- 1 tablespoon fresh minced ginger or 1 teaspoon dried ginger
- 14 ounces can coconut milk full fat or light
- 10 cups chicken broth low sodium
- 4 teaspoons red curry paste
- 2 teaspoons fish sauce
- 5 cups savoy cabbage or green cabbage thinly shredded
- 4 large potatoes cut into small cubes
- 3 large carrots chopped
- 1 cup white rice or brown rice
- 1 teaspoon salt more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro finely chopped
- 1 lime juice of
Instructions
- Preheat Dutch oven or large pot on medium heat and swirl oil to coat. Add onion (and if using fresh ginger) and saute for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 7 minutes, stirring and breaking into small pieces.
- Add dried ginger (if not using fresh one), coconut milk, chicken broth, red curry paste and fish sauce. Stir and bring to a boil.
- Add cabbage, potatoes, carrots, rice, salt and pepper. Stir, bring to a boil, cover and simmer on low heat for about 20 minutes or until rice is cooked. You can stir a few times and check for doneness, if you want.
- Add cilantro and lime juice, adjust any seasonings to taste, if you wish. Serve soup hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Calories: 482kcal | Carbohydrates: 64g | Protein: 27g | Fat: 15g | Saturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 577mg | Fiber: 7g | Sugar: 5g