30-Minute Thai Coconut Curry Turkey Soup with Sweet Potato and Bell Pepper

Warm up with a bowl of this vibrant Thai coconut curry turkey soup, packed with tender sweet potatoes, colorful bell peppers and aromatic ginger and garlic. It’s a one-pot wonder that delivers deep, long-simmered flavor in just 30 minutes-perfect for busy weeknights.

The creamy coconut milk and fragrant curry powder create a luscious broth, while ground turkey adds hearty protein. Adjust the heat to your liking with sweet Thai chili sauce and finish with a squeeze of fresh lime for brightness. Serve it as a main course with crusty bread or on its own for a satisfying meal.

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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

1 unit Yellow OnionView 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 all produce. Core, deseed and dice the bell pepper into 1/2-inch pieces. Peel the sweet potato if desired, then dice into 1/2-inch pieces. Peel and grate or mince the garlic and ginger. Halve, peel and finely dice half the onion (use the whole onion for 4 servings). Zest and quarter the lime. In a small bowl, combine the cornstarch with 1 tablespoon of water (2 tablespoons for 4 servings) and set aside.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the bell pepper and sweet potato; season with 1/4 teaspoon salt (1/2 teaspoon for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. Transfer the vegetables to a plate.
3. Heat another drizzle of oil in the same pot over medium-high heat. Add the garlic, ginger and onion. Cook, stirring, until fragrant, 1-2 minutes.
4. Add the 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, 1/4 teaspoon salt (1/2 teaspoon for 4 servings) and pepper.
5. Shake the coconut milk container thoroughly before opening. Return the cooked vegetables to the pot with the turkey mixture. Stir in the stock concentrates, cornstarch mixture, coconut milk, sweet Thai chili sauce, 1 1/2 cups water (3 cups for 4 servings) and 1 tablespoon sugar (2 tablespoons for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until the flavors meld and the sweet potato is tender, 4-5 minutes. If the soup seems too thick, add more water a splash at a time as needed.
6. Stir the juice from two lime wedges (four wedges for 4 servings) into the soup. Season with salt and pepper to taste. Divide the soup between bowls. Garnish with lime zest to taste. Serve with any 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. Adjust cooking time as needed to ensure the meat is fully cooked.

How can I make this soup vegan?

Replace the ground turkey with firm tofu or chickpeas and use vegetable stock concentrate instead of chicken. Omit the sugar or use a vegan sweetener.

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. Thaw in the refrigerator overnight and reheat gently.