One-Pot Thai Coconut Curry Turkey Soup
with Sweet Potato, Bell Pepper, Ginger & Garlic
- Tree Nuts
- Soy
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.
Ingredients
10 ounce
Ground Turkey
3 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Yellow Onion
1 unit
Sweet Potatoes
1 tablespoon
Curry Powder
5.07 ounce
Coconut Milk
(Contains: Tree Nuts)
1 unit
Bell Pepper
1 unit
Lime
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
1 thumb
Ginger
1 tablespoon
Cornstarch
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut milk, curry, ginger, and lime come together beautifully for a rich, warming broth that surprises even curry skeptics 🍲. Many found it on the sweet side; reduce or skip the added sugar if you prefer a more savory profile.
- Ease of prep: This one-pot meal comes together quickly and cleanup is minimal, though the sweet potato can take longer to soften than the recipe suggests — give it extra time or cut the pieces smaller.
- Suggestions: Add rice, noodles, or another grain to make the soup more filling and hearty. Some preferred diced chicken over ground turkey for better texture; others doubled the garlic or added extra curry powder for deeper flavor.
- Leftovers: The soup keeps well and tastes just as good — sometimes better — the next day, making it a great meal-prep option.
- Portions: The recipe makes a generous amount; adding extra broth or vegetables stretches it easily into additional servings.
Reviews from our home cooks
We love the thai coconut curry combination and this one did not disappoint. I made it without the ground turkey (as my daughter does not eat meat); it was delish, easy to make and clean up was a breeze! AND I loved that all the ingredients were still fresh when I got around to cooking this one (more than a week after it had been delivered)!
I order a lot of curries and for some reason the flavors in this recipe were more intense which is what I prefer. I really liked this a lot and I would love to see some Thai curry soups. A lemongrass coconut soup soup also be amazing.
One of our favorites now! All the different flavors come together for an amazing coconut curry with Thai flare. Love the one-pot option for quick clean-up!
Loved this one pot soup even during the heat of the summer!! Curry is our favorite spice and it was special in this recipe!! The sweet potatoes added a nice surprise. Just perfect amount of heat. Will definitely order again.
The soup lacked a park. I think we could have been offered a chili pepper. Otherwise the flavor was great and easy to prepare. I love a one pot meal.
This is now one of my favorite meals! I added some fresh kale in at the end, it just seemed like the perfect thing to do. What a creamy and delicious soup, with just the right touch of spiciness. Love the coconut and curry combo. Truly, this soup was a masterpiece! I actually ate the whole pot in one sitting. Oops!
I didn't use the water to make soup but instead made jasmine rice and served the Thai Coconut Curry turkey on top of the rice. Also sliced an avocado on the side. Totally awesome!
Loved the more complex flavors of this Thai-inspired soup. It was very tasty. Didn't like the texture of the ground turkey in it. I'd prefer chicken pieces instead. But overall it's a winner.
This was excellent. The combination of the ingredients was so similar to a place I get Coconut Thai soup. The only thing lacking was the quality of the turkey. Maybe you can add an option for Shrimp?
Never knew i loved curry coconut. The best thing about this recipe is if you don't like it too hot or too much curry you can adjust the same
