A warming one-pot Thai coconut curry soup with ground turkey, sweet potatoes, bell peppers, and aromatic ginger and garlic in a creamy coconut broth with lime and sweet chili sauce.
asian
thai
Nutrition
Provides moderate protein from turkey, healthy fats from coconut milk, and fiber from sweet potatoes and vegetables with some added sugars from chili sauce.
| Calories | 620 kcal |
| Energy | 2594 kJ |
| Protein | 28 g |
| Total Fat | 34 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 70 mg |
| Carbohydrate | 47 g |
| Sugars | 19 g |
| Dietary Fibre | 6 g |
| Sodium | 840 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrysoupmain courseone potquick & easystovetop
One-Pot Thai Coconut Curry Turkey Soup with Sweet Potato, Bell Pepper, Ginger & Garlic
HelloFresh (HelloFresh)
2
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large pot
Cutting board
Chef's knife
Small bowl
Grater
Zester
Wooden spoon
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 and 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 another 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 slurry has settled, give it another stir now.) Stir in stock concentrates, cornstarch slurry, 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.
One-Pot Thai Coconut Curry Turkey Soup with Sweet Potato, Bell Pepper, Ginger & Garlic
HelloFresh (HelloFresh)
2
servings
0
per serve
0
minutes
A warming one-pot Thai coconut curry soup with ground turkey, sweet potatoes, bell peppers, and aromatic ginger and garlic in a creamy coconut broth with lime and sweet chili sauce.
asian
thai
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large pot
Cutting board
Chef's knife
Small bowl
Grater
Zester
Wooden spoon
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 and 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 another 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 slurry has settled, give it another stir now.) Stir in stock concentrates, cornstarch slurry, 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.
dinnercurrysoupmain courseone potquick & easystovetop
Nutrition
Provides moderate protein from turkey, healthy fats from coconut milk, and fiber from sweet potatoes and vegetables with some added sugars from chili sauce.
| Calories | 620 kcal |
| Energy | 2594 kJ |
| Protein | 28 g |
| Total Fat | 34 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 70 mg |
| Carbohydrate | 47 g |
| Sugars | 19 g |
| Dietary Fibre | 6 g |
| Sodium | 840 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
