Leftover Turkey Curry Soup

Put all that leftover turkey to good use in this tasty soup. It’s quick and easy to make and is loaded with color and flavor thanks to red curry paste, carrots, peppers, mushrooms, and snow peas. Since this recipe is built around leftover turkey, I included one extra ingredient this week—fresh cilantro for a bright finish.

Red curry paste is a staple in many Thai dishes and a really versatile ingredient to keep around. The components within it can vary but the basics usually include red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste. Chili peppers are high in vitamin C and other antioxidants, and turmeric is always a superstar spice when it comes to fighting inflammation. Lemongrass also contains powerful anti-inflammatory compounds like chlorogenic acid, isoorientin, and swertiajaponin.

I love hearty soups like this that serve as a nourishing meal in one bowl. I hope you enjoy it, too!

Wishing you health and happiness,
Mark Hyman, MD 


  • 1 tablespoon extra virgin olive oil
  • 2 medium shallots, thinly sliced lengthwise
  • 3 garlic cloves, thinly sliced lengthwise
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • 3 tablespoons red curry paste or tom yum paste
  • 1 teaspoon sea salt
  • 5 cups filtered water
  • 3 cups chopped cooked turkey meat, skin removed
  • 1 large carrot, peeled and julienned
  • 1 medium bell pepper, diced
  • 6 white button mushrooms, quartered
  • 1 (14-ounce) can coconut milk, unsweetened
  • ½ cup fresh snow peas, whole
  • ⅓ cup chopped cilantro

1. Add the olive oil to a large pot and warm over medium-high heat.

2. Once the oil is hot, add the shallots and stir constantly to avoid burning. Cook until translucent, about 1 minute.

3. Add the garlic and ginger, cook while stirring for an additional minute.

4. Add the curry paste and salt. Stir and cook the curry paste for about 1 minute, then add the water. Bring to a boil uncovered for 10 minutes, until the liquid has reduced slightly.

5. Add the turkey, carrots, bell pepper, mushrooms, and coconut milk to the pot, stir to combine. Reduce heat and simmer for 7 minutes.

6. Add the snow peas just before serving and garnish each bowl with cilantro.

Nutritional analysis per serving: Calories: 273, Total Fat: 16g, Saturated Fat: 12g, Cholesterol: 54mg, Sodium: 771mg, Carbohydrates: 10g, Fiber: 2g, Sugars: 4g, Protein: 23g, Net Carbs: 8g

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