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, aromatic broth. With ginger, garlic and a touch of chili sauce, it’s a comforting bowl that’s both hearty and flavorful.

Best of all, it comes together in a single pot in just 30 minutes, making it perfect for busy weeknights. Customize the heat level with extra chili sauce and enjoy a taste of Thailand at home.

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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 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. Halve, peel and finely dice half the onion (whole onion for 4 servings). Zest and quarter lime. In a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4). Set aside.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. Transfer to a plate.
3. Heat a drizzle of oil in same pot over medium-high heat. Add garlic, ginger and onion. Cook, stirring, until fragrant, 1-2 minutes.
4. Add turkey to pot with aromatics. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, ¼ tsp salt (½ tsp for 4 servings) and pepper.
5. Thoroughly shake coconut milk in container before opening. Transfer veggies to pot with turkey mixture. (TIP: If cornstarch in mixture has settled, give it another stir now.) Stir in stock concentrates, cornstarch mixture, coconut milk, chili sauce, 1½ cups water (3 cups for 4 servings) and 1 TBSP sugar (2 TBSP 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. 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 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 would work well in this recipe. Just cook until browned and cooked through.

Can I make this soup vegetarian?

Absolutely! Substitute the ground turkey with crumbled tofu or tempeh and use vegetable stock concentrate instead of chicken.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.