Thai-Style Turkey Soup

This Thai-style turkey soup is inspired by one of the beloved Tom Kha Gai, a spicy and sour coconut soup with ginger, lemongrass, mushrooms, chicken, and coconut milk. This easy and delicious take captures the Thai flavors using accessible ingredients. 

To add more body, I’ll include vegetables like carrots, green onions, onions, mushrooms, and some noodles—though not too many, to keep it Weight Watchers-friendly. Instead of chicken, I’ve chosen turkey, which is a lean yet satisfying protein option.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Why should you try Thai-style turkey soup?

I have a great fondness for Thai food because it combines two things I love: coconut and spice. I wanted to prepare Tom Kha Gai but needed something more substantial for dinner. Adding shredded turkey and more vegetables turned this light soup into a meal.

This soup offers bold, refreshing Asian flavors transporting you to exotic eastern lands. Additionally, this soup is relatively low in Weight Watchers points, making it a great option for a unique dinner.

Preparation Time: 15 minute
Cooking Time: 30 minute
Servings: 4
Serving Size: 1 bowl, 600 ml

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

• 1 teaspoon oil (5 ml)
• 1 medium onion, chopped (150 g)
• 2 cloves garlic, minced (10 g)
• 1 tablespoon ginger, grated (10 g)
• 2 tablespoons red curry paste (30 g)
• 2 medium carrots, sliced into rounds (130 g)
• 1 medium red bell pepper, chopped (150 g)
• 1 cup coconut milk, unsweetened (240 ml)
• 4 cups chicken broth (960 ml)
• 1 cup snow peas (optional, 65 g)
• 1 cup mushrooms, sliced (70 g)
• 4 oz rice noodles (115 g)
• 2 cups cooked turkey, shredded (300 g)

Instructions

1. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger. Cook for an additional minute, stirring frequently to prevent burning.
3. Add the red curry paste to the pot. Stir well to combine with the onions, garlic, and ginger, and cook for another 2 minutes to release its flavors.
4. Add the sliced carrots and chopped red bell pepper to the pot. Stir to coat the vegetables in the curry paste and cook for about 3 minutes.
5. Pour in the chicken broth and turkey, stir well to combine and bring the mixture to a simmer.
6. Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
7. If using, add the snow peas, coconut milk, and sliced mushrooms to the pot. Cook for an additional 5 minutes, or until the mushrooms are tender.
8. While the soup simmers, cook the wheat noodles according to the package instructions. Bring a pot of water to a rolling boil. Add the noodles and cook for the recommended time on the package, usually around 3-5 minutes. Drain the noodles thoroughly and set them aside until ready to serve.
9. Finally, add the prepared noodles to the pot and stir gently to combine. Taste the soup and adjust the seasoning if needed.
10. Ladle the soup into bowls and serve hot. Garnish with fresh cilantro, peanuts, lime wedges, and thinly sliced green onions, if desired.

Variations and Substitutions

1. You can use chicken instead of turkey if you don’t have turkey on hand. For a vegetarian version, you could use tofu.
2.  If you can’t find red curry paste, green curry paste is a good alternative. It changes the color and flavor slightly but still tastes great.
3. Regarding the vegetables, you can use all the ones you would for a chop suey—onions, bell peppers of all colors, green onions, broccoli, cauliflower, carrots, snow peas, and, of course, mushrooms.

Tips and Tricks for Making Thai-Style Turkey Soup

1. The first step is to toast all the sauté ingredients well—the onions, garlic, and bell peppers. Ensure they are slightly toasted to get that roasted flavor.
2. Toast the curry paste as well; it gives the perfect touch.
3. I prefer cooking the turkey beforehand and ensuring it’s very tender before adding it to the soup.
4. The coconut milk you choose should not have added sugar. While some add a bit of coconut sugar to this soup, I recommend skipping it, and if you want sweetness, use stevia, Splenda, or any zero-calorie sweetener.

No ratings yet

Thai-Style Turkey Soup

Servings: 4

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

A Tom Kha Gai-inspired soup loaded with turkey and veggies.

Ingredients 

1x2x3x

• ▢ 1 teaspoon oil, 5 ml
• ▢ 1 medium onion, chopped (150 g)
• ▢ 2 cloves garlic, minced (10 g)
• ▢ 1 tablespoon ginger, grated (10 g)
• ▢ 2 tablespoons red curry paste, 30 g
• ▢ 2 medium carrots, sliced into rounds (130 g)
• ▢ 1 medium red bell pepper, chopped (150 g)
• ▢ 1 cup coconut milk, unsweetened (240 ml)
• ▢ 4 cups chicken broth, 960 ml
• ▢ 1 cup snow peas, optional, 65 g
• ▢ 1 cup mushrooms, sliced (70 g)
• ▢ 4 oz rice noodles, 115 g
• ▢ 2 cups cooked turkey, shredded (300 g)

Cook ModePrevent your screen from going dark

Instructions 

• In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and grated ginger. Cook for an additional minute, stirring frequently to prevent burning.
• Add the red curry paste to the pot. Stir well to combine with the onions, garlic, and ginger, and cook for another 2 minutes to release its flavors.
• Add the sliced carrots and chopped red bell pepper to the pot. Stir to coat the vegetables in the curry paste and cook for about 3 minutes.
• Pour in the chicken broth and turkey, stir well to combine and bring the mixture to a simmer.
• Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
• If using, add the snow peas, coconut milk, and sliced mushrooms to the pot. Cook for an additional 5 minutes, or until the mushrooms are tender.
• While the soup simmers, cook the wheat noodles according to the package instructions. Bring a pot of water to a rolling boil. Add the noodles and cook for the recommended time on the package, usually around 3-5 minutes. Drain the noodles thoroughly and set them aside until ready to serve.
• Finally, add the prepared noodles to the pot and stir gently to combine. Taste the soup and adjust the seasoning if needed.
• Ladle the soup into bowls and serve hot. Garnish with fresh cilantro, peanuts, lime wedges, and thinly sliced green onions, if desired.

Notes

3 WW points per serving. 

Nutrition

Serving: 593gCalories: 393kcalCarbohydrates: 40gProtein: 18gFat: 17gSaturated Fat: 10gCholesterol: 37mgSodium: 944mgPotassium: 683mgFiber: 3.7gSugar: 7gCalcium: 62mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Thai

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!