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 Apr 2026- Flavor: Many loved the rich, warm spice blend, though some found it bland and needed extra curry powder or garam masala for depth.
- Ease of prep: Simple one-pot cooking with easy prep, though some noted the vegetable chopping takes time.
- Suggestions: Use all the coconut milk instead of half, add extra seasoning to taste, and serve over rice for heartiness. 🍲
- Leftovers: Keeps well and flavors improve after sitting; makes great next-day meals or can be frozen successfully.
- Cornstarch: Many found the full amount made it too thick; use less cornstarch or add extra liquid for soup consistency.
- Zucchini timing: Add zucchini later in cooking to prevent it from getting mushy and watery.
Reviews from our home cooks
Wow! This was the first time we tried the spicy coconut turkey curry soup, and it was absolutely delicious! It was a fantastic curry meal.
Tasty and easy recipe. The coconut milk is a great flavor. Very creamy soup.
Top TEN. I love the zucchini and carrots in a curry. Real good flavor, even with turkey being a little gritty. I'd like to try this with chicken next time.
The curry-coconut flavors blend well and taste delicious. A nice hearty meal.
LOVED this soup! Super easy to make and if you love yellow curry and coconut, you must try this! Definitely a soup I will be making all winter long.
Despite hating zucchini, this tastes SO good. I think I made it spicy enough that it destroyed my insides and I do not regret it at all. I really like this soup a lot.
I used all the coconut milk and 3/4th the curry to make its little less spicy.
I added a chopped Japanese eggplant and an extra cup of coconut milk and we loved this very much. I plan to order this recipe for 4 servings next time because we really wanted to make a meal out of it.
Almost a four star. I added too much of the coconut milk. The resulting soup was a little rich for a main dish. A small serving would be a very good starter for a meal.
I don't know if I undersalted or what, but this soup lacked developed flavors, I think. Perhaps the zucchini had to be cooked down along with the other veggies instead of being added with the broth? Because when I bit down on a zucchini it made the whole spoonful taste bland. I loved the coconut milk, though.
