Thai Soup with Pulled Turkey Thai Soup with Pulled Turkey

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 35 minutes
  • Portion size 4 servings



In large saucepan, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until onion is softened, 3 to 4 minutes. Mix in curry paste; cook for 1 minute. Stir in broth, coconut milk, fish sauce and red pepper. Bring to boil; reduce heat and simmer for 4 minutes.

Add vegetable and udon noodles; cook until noodles are al dente, 4 to 5 minutes. Gently mix in turkey; cook for 2 more minutes. Remove from heat; stir in green onions, half of the cilantro and basil, and lime juice.

Spoon into bowls; garnish with remaining cilantro and basil, and chili peppers.

Nutritional facts PER SERVING: about

  • Calories 525
  • Total fat 28 g
  • Saturated fat 18 g
  • Cholesterol 80 mg
  • Sodium 1100 mg
  • Total carbohydrate 34 g
  • Fibre 4 g
  • Sugars 14 g
  • Protein 34 g
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Thai Soup with Pulled Turkey