Thai Coconut Turkey Soup


4 cups chicken or vegetable broth (1000 mL)
2 tbsp fresh ginger, peeled and sliced (30 mL)
2 stalks lemon grass (optional)
1 lemon, zested, retain juice
1 lime, zested, retain juice
2 cans unsweetened coconut milk
1 tsp red pepper flakes (5 mL)
1 lb turkey, cut into bite-size strips (455 g)
1 tbsp fresh lemon juice (15 mL)
1 tbsp fresh lime juice (15 mL)
2 tbsp sugar (30 mL)
1 tbsp soy sauce (15 mL)
3 cups fresh mushrooms, sliced (750 mL)
1 large red bell pepper, cut into thin strips
2 green onions, finely sliced
1/4 cup fresh Thai or regular basil, chopped (50 mL)


In a large pot, combine stock, ginger, lemon grass, lemon and lime zest. Bring to a simmer over medium heat.

Add the coconut milk, red pepper flakes, turkey, lemon and lime juice sugar and soy sauce. Bring to a boil and reduce heat to simmer for 10 minutes or until turkey is cooked through.

Add mushrooms and red pepper and continue to cook for 10 more minutes. Remove lemon grass stalks, stir in green onions and serve!

Add some cooked basmati rice for a complete meal in a bowl!

Makes 4 servings.

Recipe provided courtesy of the Ontario Turkey Board. For more great ideas, visit