Thai Coconut Curry Turkey Soup with Sweet Potato and Bell Pepper

This Thai coconut curry turkey soup brings together the rich flavors of coconut milk, curry powder and a hint of chili for a comforting bowl that’s both hearty and aromatic. With tender sweet potato, crunchy bell pepper and savory ground turkey, every spoonful is a balance of creamy, spicy and slightly sweet.

Best of all, it comes together in just one pot and about 30 minutes, making it an ideal weeknight dinner. Customize the heat level with extra chili sauce and finish with a squeeze of fresh lime and scallion greens for a bright, satisfying meal.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Place cornstarch and 1 TBSP water (2 TBSP for 4 servings) in a small bowl; stir to combine.
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 another drizzle of oil in the same pot over medium-high heat. Add garlic, ginger and scallion whites. 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. Shake coconut milk container thoroughly before opening. Return cooked veggies to pot with turkey mixture. (If cornstarch in slurry has settled, stir again.) Stir in stock concentrates, cornstarch slurry, coconut milk, chili sauce, 1½ cups water (3 cups for 4 servings) and 2 tsp sugar (4 tsp for 4). Bring to a boil, then reduce to a low simmer. Cook until flavors meld and sweet potato is tender, 4-5 minutes. If soup seems too thick, add more water a splash at a time.
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 scallion greens and lime zest. Serve with 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 adjust cooking time as needed.

How can I make this soup dairy-free?

This recipe is already dairy-free thanks to the coconut milk. No modifications needed.

Can I freeze leftovers?

Yes, let the soup cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.