One-Pot Thai Coconut Curry Chicken Soup
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One-Pot Thai Coconut Curry Chicken Soup

One-Pot Thai Coconut Curry Chicken Soup

with Sweet Potato, Bell Pepper, Ginger & Garlic

No matter the weather or season, soup is one major way to our hearts. For tonight's dinner, our chefs offer their take on classic Thai coconut soup, combining turkey, bell pepper, sweet potato, and coconut milk in one big pot. The result is a meal with long-simmered flavor in just 30 minutes. Add as much chili sauce as you like to bring up the heat factor, and you’ve got one heart-warming meal.

Tags:
Protein Smart
Calorie Smart
Easy Cleanup
Allergens:
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Chopped Chicken Breast

3 unit

Chicken Stock Concentrate

1 clove

Garlic

2 unit

Scallions

1 unit

Sweet Potatoes

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 unit

Bell Pepper

1 unit

Lime

1 ounce

Sweet Thai Chili Sauce

1 thumb

Ginger

1 tablespoon

Cornstarch

Not included in your delivery

2 teaspoon

Cooking Oil

2 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories610 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate54 g
Sugar20 g
Dietary Fiber6 g
Protein36 g
Cholesterol105 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Peeler
Large Pot

Instructions

Prep & Make Slurry
1

• Wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel sweet potato if desired, then dice into 1⁄2-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 slurry to combine.

Cook Veggies
2

• Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Transfer to a plate.

Cook Aromatics
3

• Heat another drizzle of oil in same pot over medium-high heat. Add garlic, ginger, and scallion whites. Cook, stirring, until fragrant, 1-2 minutes.

Cook Turkey
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, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper.

Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) for turkey.

Finish Soup
5

• Thoroughly shake coconut milk in container before opening. • Return cooked 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, 11⁄2 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. TIP: If soup seems too thick, add more water a splash at a time as needed.

Finish & Serve
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 to taste. Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.