Thai Turkey Soup
Looking for a soup to warm you up on a cool night? Bursting with bold, irresistible flavors, this Thai-inspired noodle soup is simple to make with all-natural Keystone Turkey and Keystone Chicken broth.
Ingredients
- 1 can (28 oz.) Keystone Turkey
- 1 can (28 oz.) Keystone Chicken broth
- 1/2 Onion, chopped
- 3 cloves Garlic, minced
- 3 Tbsp. Curry paste, Thai red
- 2 1/2 cups Water
- Juice of 1/2 Lime
- 1 Tbsp. Olive oil
- 7 oz. Rice noodles
- 1 Red bell pepper, chopped
- 1 can (14 oz.) Coconut milk
- 2 Tbsp. Basil, chopped
- 2 Tbsp. Cilantro, chopped
- 1 cup Spinach, chopped
- Scallions, chopped to taste
- Lime wedges, for serving
Steps
- Chop onion, red pepper, basil, cilantro, and scallions.
- In a large soup pot over medium-high heat, sauté onion in olive oil for 5 minutes.
- Add garlic and curry paste; cook for 30 seconds.
- Stir in Keystone Chicken broth, water, lime juice, Keystone Turkey, rice noodles, and red pepper; increase heat to high and bring to a boil.
- Reduce heat to medium-low, stir in coconut milk and spinach, and simmer for 10 minutes.
- Stir in basil, cilantro, and scallions before serving. Serve with lime wedges.