Tom Kha | Thai Red Curry Turkey Soup
Thai Curry Coconut Soup – or Tom Kha – is a classic southeast Asian soup traditionally made with chicken. Here I’ve use leftover Thanksgiving turkey and homemade turkey stock. The gluten free rice noodles are perfect for swirling and slurping when there is a chill in the air -- and the aromatic red curry will dance with your sinuses in the very best of ways.
Equipment
- 8 quart soup pot
Ingredients
- 2 tablespoon coconut oil (substitute canola oil)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- ¼ cup Thai red curry paste
- 3 cloves garlic, minced
- 2 tablespoons packed light brown sugar
- 1-½ tablespoons Asian fish sauce
- Juice of 1 lime
- 6 cups turkey broth (substitute chicken broth)
- 3 cups diced cooked turkey (substitute cooked chicken)
- 7 ounces rice noodles see notes
- 1 13.5 ounce can full-fat coconut milk
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh cilantro
- ¼ cup chopped scallions
- ½ small hot red chili pepper, seeds removed and minced
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- Lime wedges for serving
Instructions
- Add oil to a large soup pot set over medium-high heat. Sauté the onion and peppers for 5 minutes until softened.
- Add the garlic and curry paste and cook for 30 seconds until fragrant.
- Add the brown sugar, fish sauce and lime juice stirring to combine.
- Stir in the turkey broth, turkey and rice noodles. Increase the heat to high and bring to a boil for 5 minutes.
- Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes until rice noodles are tender yet chewy.
- Combine the basil, cilantro, scallions and chili pepper in a small bowl.
- Ladle soup into bowls and garnish with a generous tablespoon of the basil/cilantro mixture. Serve with lime wedges.