One-Pot Thai Coconut Curry Chicken Soup

Name: One-Pot Thai Coconut Curry Chicken Soup with Sweet Potato, Cauliflower Rice & Bell Pepper
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp Cornstarch; 1 oz Sweet Thai Chili Sauce; 1/2 Onion; 10 oz Diced Skinless Dark Meat Chicken; 3 unit Chicken Stock Concentrate; 1 Potato; 1 tbsp Curry Powder; 1 clove Garlic; 6 oz Cauliflower; 1 Milk; 1 Lime; 1 Bell Pepper; 1 Ginger; 2 tsp Salt, tsp; 1 tbsp Granulated Sugar, tbsp; 2 tsp Cooking Oil, tsp

with Sweet Potato, Cauliflower Rice & Bell Pepper

By Recipe0 System

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.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 tbsp Cornstarch
1 oz Sweet Thai Chili Sauce
1/2 Onion
10 oz Diced Skinless Dark Meat Chicken
3 unit Chicken Stock Concentrate
1 Potato
1 tbsp Curry Powder
1 clove Garlic
6 oz Cauliflower
1 Milk
1 Lime
1 Bell Pepper
1 Ginger
2 tsp Salt, tsp
1 tbsp Granulated Sugar, tbsp
2 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

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 with 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.

Stir in cauliflower rice until incorporated. Transfer to a plate.
3

Heat a 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.

Swap in chicken for turkey. (No need to break up meat into pieces!)
5

Thoroughly shake coconut milk in container before opening.

Transfer veggies to pot with turkey mixture. (TIP: If cornstarch in mixture has settled, give it another stir now.) Stir in stock concentrates, cornstarch mixture, 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.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Beef Bulgogi Bowls

medium

Jimmy O. Yang’s Pork Meatball Curry over Rice

medium

Sweet Thai Chili Chicken

medium

Chicken & Curry-Spiced Chickpea Wraps

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.