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Turkey Coconut Curry Soup (2)

Turkey Coconut Curry Soup

This Turkey Curry Soup is warm, comforting, full of flavor, and healthy too! It's great for using up leftover turkey and makes for a great easy dinner.
5 from 8 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course
Cuisine American, Indian
Servings 6
Calories 237 kcal


  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Large pot with lid
  • Spatula


  • 1 tsp Olive oil
  • 1 Large Yellow onion diced
  • 1 Large Poblano pepper chopped
  • 2 Large Carrots chopped
  • 6 Cloves Garlic Minced
  • 2 tbsp Fresh tarragon chopped
  • 2 Cups Cooked shredded turkey or chicken
  • 1 tsp Fine sea salt
  • 1 tsp Chili powder
  • 1/8 tsp Ground black pepper
  • 1/8 tsp Cayenne pepper
  • 2 tbsp Tomato powder or 2 tbsp tomato paste
  • 3 Tbsp Curry powder
  • 1/2 Cup Canned full fat coconut milk
  • 1 14 oz Can Crushed tomatoes
  • 5 Cups Chicken broth
  • 1/2 Cup Uncooked Couscous


  • Dice, chop and mince the vegetables.
  • Heat a large pot on medium-high heat with the olive oil.
  • Add the vegetables and sauté for 10 minutes.
  • Add the tarragon, turkey, salt, chili powder, pepper, cayenne, tomato powder, and curry powder. Mix every together, and cook for 2 minutes while stirring,
  • Add the coconut milk, canned tomatoes, and chicken broth. Stir until everything is combined and heat until it’s slowly boiling.
  • Measure in the couscous, and then lower the heat to medium-low and cover the pot for 25-30 minutes. The vegetables should be tender and the flavors should be deepened.
  • Serve with chopped green onions, chives, tomatoes, etc.


Keyword Coconut Curry Soup, Curry, Curry Soup, Leftover Turkey, Turkey Coconut Curry Soup, Turkey Curry Soup