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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
