No matter the weather or season, soup is one major way to our hearts. For 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Coconut Milk(ContainsTree Nuts)
Sweet Thai Chili Sauce(ContainsSoy)
• Wash and dry 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. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Zest and quarter lime. • In a small bowl, combine cornstarch and 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 ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Transfer to a plate.
• Heat another 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, ¼ tsp salt (½ tsp for 4 servings), and pepper.
• 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.
• 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.