Spicy Coconut Turkey Curry Soup
with Tomato, Carrot, Zucchini, Scallions & Cilantro
- Tree Nuts
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.
Ingredients
2 unit
Scallions
1 unit
Tomato
3 ounce
Carrot
1 unit
Zucchini
1 teaspoon
Garlic Powder
1 teaspoon
Garam Masala
1 tablespoon
Curry Powder
10 ounce
Ground Turkey
¼ ounce
Cilantro
1 tablespoon
Cornstarch
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Veggie Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• Meanwhile, finely chop cilantro. • In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.
• 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.
• 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.
• Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant curry and coconut flavors, though some found it needed more seasoning or depth.
- Ease of prep: Customers appreciated the simple one-pot preparation and quick cooking time for a flavorful weeknight meal.
- Suggestions: Consider serving over rice or noodles for a heartier dish; some added extra vegetables or adjusted spice levels.
- Portions: Several mentioned it was filling, while others wished for larger portions or suggested adding rice to stretch the meal.
- Spice level: Opinions varied widely; some found it perfectly spicy while others wanted more heat or less 🌶️.
