One-Pot Thai Coconut Curry Turkey Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pot Thai Coconut Curry Turkey Soup

One-Pot Thai Coconut Curry Turkey Soup

with Sweet Potato, Bell Pepper, Ginger & Garlic

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.

Calorie Smart
Easy Cleanup
Tree Nuts

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

Total Time30 minutes
Prep Time10 minutes


serving amount

10 ounce

Ground Turkey

3 unit

Chicken Stock Concentrate

1 clove


2 unit


1 unit

Sweet Potatoes

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 unit

Bell Pepper

1 unit


1 ounce

Sweet Thai Chili Sauce

1 thumb


1 tablespoon


Not included in your delivery

2 teaspoon

Cooking Oil

2 teaspoon





Nutrition Values

/ per serving
Calories650 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate55 g
Sugar20 g
Dietary Fiber6 g
Protein31 g
Cholesterol100 mg
Sodium1160 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.


Small Bowl
Large Pot


Prep & Make Slurry

• 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. 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 slurry to combine.

Cook Veggies

• 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.

Cook Aromatics

• 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.

Cook Turkey

• 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.

Finish Soup

• Thoroughly shake coconut milk in container before opening. • Return cooked 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, 11⁄2 cups water (3 cups for 4 servings), and 2 tsp sugar (4 tsp 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.

Finish & Serve

• 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 scallion greens and lime zest to taste. Serve with any remaining lime wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.