Spicy Coconut Chicken Curry Soup
with Tomato, Carrot, Zucchini, Scallions & Cilantro
Vibrant Indian flavors take center stage in this lush, savory-sweet, and spicy curry soup. Here, aromatic scallion, garam masala, curry powder, garlic, carrot, and tomato are cooked together until fragrant. Next, ground turkey is browned, then zucchini, cilantro, and chili flakes are added to create more layers of flavor—all simmered in coconut milk and savory vegetable stock in one pot. To finish, scallion greens and more cilantro are sprinkled over the top for pops of color and herbaceous flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Tomato
3 ounce
Carrot
1 unit
Zucchini
1 teaspoon
Garlic Powder
1 teaspoon
Garam Masala
1 tablespoon
Curry Powder
10 ounce
Chopped Chicken Breast
¼ ounce
Cilantro
1 tablespoon
Cornstarch
1 unit
Coconut Milk
(Contains Tree Nuts)
2 unit
Veggie Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds. • Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.
Rinse shrimp* under cold water; pat dry with paper towels. Open package of chicken* and drain off any excess liquid. Swap in shrimp or chicken for turkey; cook, stirring occasionally (no need to break up into pieces!), until opaque and cooked through, 4-6 minutes. Transfer to a plate.
• Meanwhile, finely chop cilantro. • In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.
• Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ tsp sugar, and as many chili flakes as you like (2½ cups water and 1 tsp sugar for 4 servings). • Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.
• Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes. • Taste and season with salt and pepper if desired.
Once soup has thickened, stir in shrimp or chicken.
• Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
