By now, I’ve talked about my sweetie enough for you to know that the surest way to his heart is through his stomach, by way of anything that could be vaguely classified as a soup and/or having Asian influence. Combine the two, and I’ve got a ringer of a recipe- Thai Turkey Soup!
My hubby and I really love some good Thai take-out, and we’re lucky enough to have one great Thai restaurant in our area. But there are days that I really just do not feel the least bit like leaving the house to go get food, when I can replicate it in my own home in half the time. And let’s face it, generally Asian take-out food is notorious for being filled with MSG (that’s why it tastes so great right?), and I really try to avoid that if at all possible!
If the thought of cooking food with an Asian flare in your home frightens you because you either a) can’t pronounce the ingredients or b) are afraid you won’t be able to find the ingredients, then this recipe is a great primer for the Thai-food cooking virgins out there. I purposely included only ingredients you can find in any local market across the U.S., and if by chance you cannot find a particular ingredient, I’ve included a swap-out.
For me this soup is where a classic chicken noodle soup and a traditional tom kha gai interect. If you have never had tom kha gai, it’s a wonderfully coconut-y soup made with ginger and galangal and a rich spicy broth. I can say without a doubt that it is one of the most satisfying soups in the world! I’ve taken my favorite components from each of these soups to create a delicious Thai Turkey Soup that is sure to warm you from the inside out! Enjoy!
- 8 cups homemade chicken or turkey stock. If you don’t have that, you can use a quality boxed stock like this one
- 2 cans coconut milk (I like this kind)
- 2 tbsp. ghee or butter (where to get grass fed ghee)
- 2 cups shredded turkey. I used my leftover thanksgiving turkey- a mix of white and dark meat, but use what you like
- 1 onion, diced
- 4 carrots, peeled and diced
- 4 ribs of celery, diced
- 1 inch knob of fresh ginger, grated
- 3 cloves of garlic, minced
- zest and juice of 1 lime
- 2 kefir lime leaves. If you can’t find them in the store, you can find them here, or just use an extra lime
- 1/4 cup rice wine vinegar
- 2 tbsp. soy sauce or coconut aminos
- cilantro to garnish
- Heat your ghee or butter over medium heat in a large dutch oven on the stove top
- Add the onions, carrots, celery, garlic and ginger to the pot. Season with sea salt and pepper
- Saute for 3-5 minutes or until the onions are translucent
- Add the stock, coconut milk, turkey, and lime leaves to the pot
- Put the lid on and bring the soup up to a boil
- Reduce the heat and let it simmer for 30 minutes with the lid off
- Add in the lime zest and juice, soy sauce, and rice wine vinegar
- Taste and season with sea salt and pepper if necessary
- Garnish with cilantro
- Serve and Enjoy!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.