Spicy Coconut Turkey Curry Soup

Name: Spicy Coconut Turkey Curry Soup with Tomato, Carrot, Zucchini, Scallions & Cilantro
Yield: 2 servings
Ingredients: 2 unit Scallions; 1 Tomato; 3 oz Carrot; 1 Zucchini; 1 tsp Garlic Powder; 1 tsp Garam Masala; 1 tbsp Curry Powder; 10 oz Ground Turkey; 1/4 oz Cilantro; 1 tbsp Cornstarch; 1 Milk; 2 Egg; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 1 tsp Cooking Oil; 1/2 tsp Granulated Sugar

with Tomato, Carrot, Zucchini, Scallions & Cilantro

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 unit Scallions
1 Tomato
3 oz Carrot
1 Zucchini
1 tsp Garlic Powder
1 tsp Garam Masala
1 tbsp Curry Powder
10 oz Ground Turkey
1/4 oz Cilantro
1 tbsp Cornstarch
1 Milk
2 Egg
1 tsp Red Pepper Flakes
Salt
Black Pepper
1 tsp Cooking Oil
1/2 tsp Granulated Sugar

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

Meanwhile, finely chop cilantro.

In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.
4

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.
5

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.
6

Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.