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One-Pot Thai Coconut Curry Turkey Soup
Hall Of Fame
Calorie Smart
Spicy
Easy Cleanup
One-Pot Thai Coconut Curry Turkey Soup

with Sweet Potato, Bell Pepper, Ginger & Garlic

10 min
Difficulty: 1/3

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.

Allergens

Tree Nuts

Utensils

Zester
Small Bowl
Large Pot
Peeler

Tags

Calorie Smart
Spicy
Easy Cleanup
Dinners
Ingredients
Cornstarch

Cornstarch

1 tablespoon

Ground Turkey

Ground Turkey

10 ounce

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

1 ounce

Chicken Stock Concentrate

Chicken Stock Concentrate

3 unit

Sweet Potato

Sweet Potato

1 unit

Curry Powder

Curry Powder

1 tablespoon

Garlic

Garlic

1 clove

Coconut Milk

Coconut Milk

1 unit

Lime

Lime

1 unit

Scallions

Scallions

2 unit

Bell Pepper

Bell Pepper

1 unit

Ginger

Ginger

1 thumb

Cooking Oil

Cooking Oil

2 teaspoon (tsp)

Salt

Salt

2 teaspoon (tsp)

Black Pepper

Black Pepper

teaspoon (tsp)

Sugar

Sugar

1 tablespoon (tbsp)

Preparation
1
PREP & MAKE SLURRY

  • 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
COOK VEGGIES

3
COOK AROMATICS

4
COOK TURKEY

5
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, 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
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.

Nutrition per serving

660

kcal

Calories

33

g

Fat

19

g

Saturated Fat

55

g

Carbohydrate

22

g

Sugar

6

g

Dietary Fiber

31

g

Protein

100

mg

Cholesterol

1210

mg

Sodium

with Sweet Potato, Bell Pepper, Ginger & Garlic

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