Thai Coconut Curry Turkey Soup with Sweet Potato and Bell Pepper

This Thai-inspired coconut curry soup brings together ground turkey, sweet potato and bell pepper in a rich, creamy coconut broth. It’s a hearty and aromatic one-pot meal that comes together in just 30 minutes, perfect for busy weeknights.

The combination of curry powder, ginger, garlic and a touch of sweet chili sauce creates a deeply flavorful soup with a hint of heat. Serve it with fresh lime and scallions for a bright finish. Feel free to adjust the chili sauce to your preferred spice level.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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. In a small bowl, combine cornstarch with 1 tablespoon water (2 tablespoons for 4 servings) and stir to make a slurry.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with ¼ teaspoon salt (½ teaspoon for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. Transfer vegetables to a plate.
3. Heat another drizzle of oil in the same pot over medium-high heat. Add garlic, ginger and scallion whites. Cook, stirring, until fragrant, 1-2 minutes.
4. Add ground turkey to the pot with the aromatics. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, ¼ teaspoon salt (½ teaspoon for 4 servings) and pepper.
5. Shake the coconut milk container well before opening. Return the cooked vegetables to the pot. Stir in stock concentrates, cornstarch slurry, coconut milk, chili sauce, 1½ cups water (3 cups for 4 servings) and 1 tablespoon sugar (2 tablespoons for 4). Bring to a boil, then reduce to a low simmer. Cook until flavors meld and sweet potato is tender, 4-5 minutes. If the soup seems too thick, add more water a splash at a time.
6. Stir juice from two lime wedges (four for 4 servings) into the soup. Season with salt and pepper to taste. Divide soup among bowls. Garnish with scallion greens and lime zest. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well as substitutes. Just ensure they are fully cooked before proceeding.

How can I make this soup vegetarian?

Replace the ground turkey with crumbled firm tofu or a plant-based ground meat alternative and use vegetable stock concentrate instead of chicken.

Can I freeze leftovers?

Yes, this soup freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.