One-Pot Thai Coconut Curry Chicken Soup

Name: One-Pot Thai Coconut Curry Chicken Soup with Sweet Potato, Bell Pepper, Ginger & Garlic
Total time: 30 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 10 ounce Chopped Chicken Breast; 3 unit Chicken Stock Concentrate; 1 clove Garlic; 1 unit Onion; 1 unit Sweet Potatoes; 1 tablespoon Curry Powder; 1 unit Coconut Milk; 1 unit Bell Pepper; 1 unit Lime; 1 ounce Sweet Thai Chili Sauce; 1 thumb Ginger; 1 tablespoon Cornstarch; Cooking Oil; Sugar; Salt; Pepper

with Sweet Potato, Bell Pepper, Ginger & Garlic

Recipe Development TeamPublished on April 09, 2025

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No matter the weather or season, soup is one major way to our hearts. For tonight's dinner, our chefs offer their take on classic Thai coconut soup, combining turkey, bell pepper, sweet potato, and coconut milk in one big pot. The result is a meal with long-simmered flavor in just 30 minutes. Add as much chili sauce as you like to bring up the heat factor, and you’ve got one heart-warming meal.

Tags:

Calorie Smart

•Fiber Smart

Allergens:

Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chopped Chicken Breast

3 unit

Chicken Stock Concentrate

1 clove

Garlic

1 unit

Onion

1 unit

Sweet Potatoes

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 unit

Bell Pepper

1 unit

Lime

1 ounce

Sweet Thai Chili Sauce

1 thumb

Ginger

1 tablespoon

Cornstarch

Not included in your delivery

Cooking Oil

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories610 kcal

Fat27 g

Saturated Fat16 g

Carbohydrate57 g

Sugar22 g

Dietary Fiber6 g

Protein36 g

Cholesterol100 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Large Pot

Instructions

• Wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel sweet potato if desired, then dice into 1⁄2-inch pieces. Peel and grate or mince garlic and ginger. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Zest and quarter lime. • In a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4). Set aside.

• Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Transfer to a plate.

• Heat a drizzle of oil in same pot over medium-high heat. Add garlic, ginger, and onion. Cook, stirring, until fragrant, 1-2 minutes.

• Add turkey* to pot with aromatics. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper.

• Thoroughly shake coconut milk in container before opening. • Transfer veggies to pot with turkey mixture. (TIP: If cornstarch mixture has settled, give it another stir now.) Stir in stock concentrates, cornstarch mixture, coconut milk, chili sauce, 1 1⁄2 cups water (3 cups for 4 servings), and 1 TBSP sugar (2 TBSP for 4). Bring to a boil, then reduce to a low simmer. Cook until flavors meld and sweet potato is tender, 4-5 minutes. TIP: If soup seems too thick, add more water a splash at a time as needed.

• Stir juice from two lime wedges (four wedges for 4 servings) into soup. Season with salt and pepper to taste. • Divide between bowls. Garnish with lime zest to taste. Serve with any remaining lime wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.