Spicy Coconut Shrimp Curry Soup
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Spicy Coconut Shrimp Curry Soup

Spicy Coconut Shrimp Curry Soup

with Tomato, Carrot, Zucchini, Scallions & Cilantro

Vibrant Indian flavors take center stage in this lush, savory-sweet, and spicy curry soup. Here, aromatic scallion, garam masala, curry powder, garlic, carrot, and tomato are cooked together until fragrant. Next, ground turkey is browned, then zucchini, cilantro, and chili flakes are added to create more layers of flavor—all simmered in coconut milk and savory vegetable stock in one pot. To finish, scallion greens and more cilantro are sprinkled over the top for pops of color and herbaceous flavor.

Tags:
Calorie Smart
Carb Smart
Easy Cleanup
Allergens:
Tree Nuts
Shellfish

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

Total Time25 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

3 ounce

Carrot

1 unit

Zucchini

1 teaspoon

Garlic Powder

1 teaspoon

Garam Masala

1 tablespoon

Curry Powder

¼ ounce

Cilantro

1 tablespoon

Cornstarch

1 unit

Coconut Milk

(Contains Tree Nuts)

2 unit

Veggie Stock Concentrate

1 teaspoon

Chili Flakes

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

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Nutrition Values

/ per serving
Calories340 kcal
Fat13 g
Saturated Fat8 g
Carbohydrate24 g
Sugar12 g
Dietary Fiber4 g
Protein21 g
Cholesterol215 mg
Sodium1230 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

Peeler
Medium Pot
Paper Towel
Small Bowl
Whisk

Instructions

Start Prep
1

• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.

Start Soup
2

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds. • Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.

Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Swap in shrimp or chicken for turkey; cook, stirring occasionally (no need to break up into pieces!), until opaque and cooked through, 4-6 minutes. Transfer to a plate.

Finish Prep
3

• Meanwhile, finely chop cilantro. • In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.

Cook Zucchini
4

• Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ tsp sugar, and as many chili flakes as you like (2½ cups water and 1 tsp sugar for 4 servings). • Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.

Finish Soup
5

• Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes. • Taste and season with salt and pepper if desired.

Once soup has thickened, stir in shrimp or chicken.

Serve
6

• Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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