[SWAP GROUND TURKEY TO CHOPPED CHICKEN BREASTS] Spicy Thai Turkey Coconut Soup with Ginger, Garlic and Sweet Potatoes

Name: [SWAP GROUND TURKEY TO CHOPPED CHICKEN BREASTS] Spicy Thai Turkey Coconut Soup with Ginger, Garlic and Sweet Potatoes
Total time: 30 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 1 tablespoon Cornstarch; 10 ounce Chopped Chicken Breast; 1 ounce Sweet Thai Chili Sauce; 3 unit Chicken Stock Concentrate; 1 unit Sweet Potato; 1 tablespoon Curry Powder; 1 clove Garlic; 1 unit Coconut Milk; 1 unit Lime; 2 unit Scallions; 1 unit Bell Pepper; 1 thumb Ginger; 2 teaspoon (tsp) Cooking Oil; 2 teaspoon (tsp) Salt; 2 tablespoon (tbsp) Sugar; teaspoon (tsp) Black Pepper

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Recipe Development TeamUpdated on November 13, 2025

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Calories

:

630 kcal

Protein

:

36g protein

Total Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Tree Nuts

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 ground turkey, bell pepper, sweet potato, and coconut milk in one big pot. The result is a meal with a 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.

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

Ingredients

serving amount

1 tablespoon

Cornstarch

10 ounce

Chopped Chicken Breast

1 ounce

Sweet Thai Chili Sauce

3 unit

Chicken Stock Concentrate

1 unit

Sweet Potato

1 tablespoon

Curry Powder

1 clove

Garlic

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 unit

Lime

2 unit

Scallions

1 unit

Bell Pepper

1 thumb

Ginger

Not included in your delivery

2 teaspoon (tsp)

Cooking Oil

2 teaspoon (tsp)

Salt

2 tablespoon (tbsp)

Sugar

teaspoon (tsp)

Black Pepper

Nutrition Values

/ per serving

Calories630 kcal

Fat27 g

Saturated Fat16 g

Carbohydrate61 g

Sugar28 g

Dietary Fiber6 g

Protein36 g

Cholesterol100 mg

Sodium1150 mg

Potassium780 mg

Calcium80 mg

Iron2.8 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.

Cooking Steps

1

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. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

2

3

4

Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) for turkey.

5

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, 1½ 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.

6

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.