Coconut Curry Turkey Rice Soup

Coconut Curry Turkey Rice Soup spoonful -

I would be happy eating soup every day when the weather turns cold.  I love any kind of soup but am partial to something with substance; a chunky soup with loads in each bite.

When working through Thanksgiving leftovers I decided to make up a soup with our turkey stock and tons of turkey.  The idea of a curry sprang to mind as I consider it one of my comfort food flavors.  I love the warming feel of the spices combined, and the earthy flavors.  One of my favorite curry recipes was something I learned when living in Singapore.  It combines the dry curry powder with some coconut milk and allows the mixture to cook in a dense paste form for about 10 minutes before starting the rest of the curry dish.  This allows the flavors to blend and become intoxicatingly aromatic turning one’s kitchen into an exotic paradise.

Coconut Curry Turkey Rice Soup -

This Coconut Curry Turkey Rice Soup is a simple soup.  Easy to prepare and quick to the eating.  It’s soul-warming and out of the ordinary.  I love the textures and colors.  If you are not working through leftover turkey you can have your local deli thick cut (1/4 inch thick) turkey to use or substitute chicken.  One warning however:  be sure to get a bowl before turning it over to family and friends.  My kids devoured almost the entire batch before my husband and I could dish a meager bowl for ourselves!

Coconut Curry Turkey Rice Soup | #glutenfree

Coconut Curry Turkey Rice Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6-8 servings

This soup is simple and quick to prepare; you'll be eating it in less than an hour. With soul-warming flavors of curry, some spiciness, sweetness and hearty spoonfuls of turkey, rice and vegetables, it won't last long!


  • 1 tablespoon unsalted Butter
  • ½ large Yellow Onion, sliced into strips (not chopped)
  • 1 ½ tablespoon Madras Curry Powder
  • 5.46 fluid ounce can Coconut milk, unsweetened
  • 2 teaspoons granulated Sugar
  • 6 cups Turkey or Chicken Stock (homemade if possible)
  • ½ cup thin Carrots, peeled and sliced
  • 2 cups cooked Turkey, rough chopped
  • ½ teaspoon Lemongrass powder
  • 1 cup Brown and Wild Rice blend, cooked
  • Salt to taste


  1. In a large, heavy pot, melt butter. Add onions strips and sauté until they begin to turn translucent.
  2. Add curry powder and coconut milk to the pot. Stir to fully combine. Heat on medium heat, stirring frequently, until curry becomes aromatic (approximately 5-10 minutes).
  3. Add sugar, stock, carrots, turkey, and lemongrass. Stir to fully combine. Bring to a low boil, lower heat and simmer for 30 minutes or until carrots are soft. Salt to taste and serve.


    • says

      Hi Cathy! I agree completely. After just being out with my car thermometer registering -1, I’m ready to whip up another batch right now! Happy Holidays!

    • says

      Me too Lea Ann. I think we both love the more dense, earthy flavors found in Southwestern and other ethnic cuisines! I love using Lemongrass powder. You can find it at Asian markets or Savory Spice Shop also carries it. It’s fun to work with.


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