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

This Thai coconut curry turkey soup is the ultimate one-pot comfort meal. It combines ground turkey, tender sweet potato and bell pepper in a rich, aromatic coconut broth infused with ginger, garlic and curry powder. The best part? It comes together in just 30 minutes, making it perfect for busy weeknights.

Customize the heat level with sweet Thai chili sauce-add as much as you like for a spicy kick. Serve with a squeeze of fresh lime and a sprinkle of lime zest for a bright finish. This soup is hearty, flavorful and guaranteed to warm you up.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core and dice the bell pepper into 1/2-inch pieces. Peel the sweet potato (if desired) and dice into 1/2-inch pieces. Peel and mince or grate the garlic and ginger. Halve, peel and finely dice half the onion (use the whole onion for 4 servings). Zest the lime, then quarter it. In a small bowl, combine the cornstarch with 1 tablespoon of water (2 tablespoons for 4 servings) and stir to dissolve.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the diced bell pepper and sweet potato; season with 1/4 teaspoon salt (1/2 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 diced onion. Cook, stirring, until fragrant, 1-2 minutes.
4. Add the ground turkey to the pot with the aromatics. Cook, breaking the meat into small pieces, until browned and cooked through, 4-6 minutes. Season with the curry powder, 1/4 teaspoon salt (1/2 teaspoon for 4 servings) and pepper.
5. Shake the can of coconut milk well before opening. Return the cooked vegetables to the pot with the turkey. Stir in the chicken 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 the soup to a boil, then reduce the heat 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 in the juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. Ladle the soup into bowls, garnish with a sprinkle of lime zest and serve with the 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 cook until browned and cooked through.

How do I store leftovers?

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

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Ensure your stock concentrates and chili sauce are certified gluten-free if needed.