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

Warm up with a bowl of this aromatic Thai coconut curry turkey soup. It’s a quick and easy one-pot meal that brings together ground turkey, sweet potato, bell pepper and a rich coconut milk broth infused with ginger, garlic and curry powder. Ready in just 30 minutes, it’s perfect for busy weeknights when you crave something comforting and flavorful.

The beauty of this soup is its simplicity. You can adjust the heat by adding more or less sweet Thai chili sauce and the creamy coconut milk balances the spices beautifully. Serve it with a squeeze of fresh lime and a sprinkle of lime zest for a bright finish. It’s a satisfying meal that tastes like it simmered all day.

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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 and deseed the bell pepper, then dice into ½-inch pieces. Peel the sweet potato (if desired) and dice into ½-inch pieces. Peel and mince or grate the garlic and ginger. Halve the onion, peel and finely dice half (use the whole onion for 4 servings). Zest the lime and quarter it. In a small bowl, combine the cornstarch with 1 tablespoon 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 ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. Transfer the vegetables to a plate and set aside.
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 the meat into pieces, until browned and cooked through, 4-6 minutes. Season with the curry powder, ¼ teaspoon salt (½ teaspoon for 4 servings) and pepper.
5. Shake the can of coconut milk well before opening. Return the cooked vegetables to the pot. If the cornstarch mixture has settled, stir it again. Add the stock concentrates, cornstarch mixture, coconut milk, sweet Thai chili sauce, 1½ 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 a splash more water 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 among bowls. Garnish with lime zest to taste and serve with remaining lime wedges on the side. (Note: Ground turkey is fully cooked when it reaches an internal temperature of 165°F.)

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork would work well in this recipe. Just cook until no longer pink.

Is this soup spicy?

The soup has a mild heat from the sweet Thai chili sauce. You can adjust the spiciness by adding more or less sauce.

Can I make this soup ahead of time?

Absolutely. The flavors meld even more after a day in the fridge. Reheat gently on the stovetop, adding a splash of water if needed.