Turkey Curry Soup

Serving Size: 4
Total Time:

This quick stew is fragrant with curry, lime and herbs. It’s an excellent way to use leftover turkey.


  • 2 Tbsp canola oil
  • Kosher salt
  • 0.5 cup mixed chopped herbs, such as cilantro and basil
  • 3 Tbsp fresh lime juice
  • 3 cup (3/4 pound) shredded roasted turkey
  • 1 Tbsp Asian fish sauce
  • 1 cup unsweetened coconut milk
  • 0.5 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
  • 2 Tbsp Thai red curry paste
  • Pepper


  1. In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Kay Chun
Image Credit: Christina Holmes