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Coconut Curry Turkey Rice Soup | BoulderLocavore.com

Coconut Curry Turkey Rice Soup

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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 269kcal
Author Toni Dash


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


  • In a large, heavy pot, melt butter. Add onions strips and sauté until they begin to turn translucent.
  • 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).
  • 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.
  • Stir in the rice and allow to cook 5 additional minutes. Salt to taste and serve.


Calories: 269kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 991mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2375IU | Vitamin C: 2.2mg | Calcium: 31mg | Iron: 1.8mg