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One-Pot Thai Coconut Curry Turkey Soup

One-Pot Thai Coconut Curry Turkey Soup

with Sweet Potato, Bell Pepper, Ginger & Garlic

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No matter the weather or season, soup is one major way to our hearts. In tonight’s dinner, our chefs take on classic Thai Coconut Soup by 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 SmartEasy CleanupSpicyNo Oven
Allergens:Tree NutsSoy

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Turkey

3 unit

Chicken Stock Concentrate

1 clove

Garlic

2 unit

Scallions

1 unit

Sweet Potato

1 tablespoon

Curry Powder

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

1 unit

Bell Pepper

1 unit

Lime

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

1 thumb

Ginger

1 tablespoon

Cornstarch

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories660 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate57 g
Sugar24 g
Dietary Fiber6 g
Protein33 g
Cholesterol105 mg
Sodium1220 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Peeler
Large Pot
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Peel sweet potato if desired, then dice into ½-inch pieces. Peel and grate or mince garlic and ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. • Place cornstarch and 1 TBSP water (2 TBSP for 4 servings) in a small bowl. Stir to combine.

2

• Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Transfer to a plate.

3

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

4

• Add turkey* to pot with aromatics. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, ¼ tsp salt (½ tsp for 4 servings), and pepper.

5

• Thoroughly shake coconut milk in container before opening. • Transfer veggies to pot with turkey mixture. (TIP: If cornstarch in slurry has settled, give it another stir now.) Stir in stock concentrates, cornstarch slurry, coconut milk, chili sauce, 1½ 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.

6

• Stir juice from 2 lime wedges (4 wedges for 4 servings) into soup. Season with salt and pepper to taste. • Divide between bowls. Garnish with scallion greens and lime zest to taste. Serve with any remaining lime wedges on the side.