One-Pot Spicy Coconut Turkey Curry Soup with Vegetables

Warm up with a bowl of this vibrant and aromatic spicy coconut turkey curry soup. It’s a one-pot wonder that brings together tender ground turkey, fresh vegetables and a rich coconut broth infused with garam masala, curry powder and a hint of chili flakes. The result is a comforting yet exciting dish that’s perfect for busy weeknights.

This soup is loaded with colorful veggies like carrot, zucchini and tomato, all simmered in a savory coconut milk broth. A final sprinkle of scallion greens and cilantro adds freshness and a pop of color. Ready in under 30 minutes, it’s a wholesome meal that will satisfy your craving for something spicy and creamy.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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, then cut crosswise into ¼-inch-thick pieces.
2. 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 ground turkey, a large pinch of salt and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.
3. Meanwhile, finely chop cilantro. In a small bowl, whisk together cornstarch and half the coconut milk until dissolved.
4. Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ teaspoon sugar and as many chili flakes as you like. Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.
5. 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.
6. Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes. Adjust cooking time as needed.

Is this soup freezer-friendly?

Yes, let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this soup?

This soup pairs nicely with naan bread, steamed rice or a simple side salad.