Curried Turkey and Sweet Potato Soup (Thai-inspired)
A truly gorgeous (and wonderfully garlicky) soup for the colder months, this one-pot recipe is super healthy and so flavorful, thanks to the store-bought Thai-style red curry paste. NOTE: you can sub your leftover holiday turkey for the ground turkey here, making for a great way to totally reinvent those holiday leftovers.
- Yield: Serves 4 to 6 1x
Ingredients
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- 3 to 4 tablespoons olive oil or other preferred cooking oil
- 2 small sweet potatoes, diced (no need to peel)
- 1 large yellow onion, diced
- 1 bunch scallions, chopped, white and green parts separated
- 2 bell peppers, any color, diced
- 1 red chili, minced (optional)
- 8 to 10 large garlic cloves, finely minced or grated (a lot is the goal here)
- 1-inch piece fresh ginger, minced or grated
- 1 pound ground turkey (or chicken)
- 4-ounce jar Thai style red curry paste (green can be subbed)
- 2 teaspoons chicken stock concentrate (optional)
- 1 teaspoon granulated sugar or coconut sugar
- 15-ounce can full-fat coconut milk
- 4 cups chicken stock
- 2 tablespoons cornstarch or AP flour
- Salt and pepper, to taste
Serving Suggestions: chopped cilantro, fresh limes, soy sauce, and scallion greens
Instructions
- Add the oil to a large pot or Dutch oven set over medium heat. When it’s hot, add the sweet potatoes, onion, scallion whites, bell peppers, and (if using) red chili. Cook until tender, about 4 to 5 minutes.
- Add the garlic and ginger and cook for 30 seconds more. Transfer to a plate/tray for now. Add a little more oil to the pot, along with the turkey, curry paste (yep, all of it), sugar, and stock concentrate. Cook for 3 to 5 minutes, until the turkey is no longer raw.
- Add the coconut milk, stock, and a little water if you’d like it even thinner. In a small bowl, combine the cornstarch (or flour) and two tablespoons of the hot broth, stirring to dissolve. Add this “slurry” to the pot and bring to a boil. Reduce right away to a simmer, and allow the soup to simmer gently, covered, for about 8 to 10 minutes, just so the flavors can develop (it’s ready to eat as soon as the slurry has thickened).
- Season to taste with salt and pepper. Top your bowls with chopped cilantro, fresh limes for squeezing, soy sauce, and the scallion greens.