Ground Turkey Curry Soup

Name: Ground Turkey Curry Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 Tbsp avocado oil; 1 small yellow onion; 2 carrots; 1 red bell pepper; 3 large cloves garlic; 2 tsp fresh ginger; 1 pound ground turkey; 1 zucchini squash; 2 cups chicken broth; 1 (15-oz) can full-fat coconut milk; 2 Tbsp red curry paste; 1 tsp fish sauce; 1 Tbsp pure maple syrup; 5 ounces baby spinach

User Reviews

4.3

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 Servings
Calories
446 kcal
Course
Main Course, Soup
Cuisine
Thai, American

Ground Turkey Curry Soup

Winston Blankenship

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A beautiful array of Thai-inspired flavors with a big dose of protein, fiber, and micronutrients, this simple soup recipe is a healthy meal! Take your love for curry and turn it into soup!

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Ingredients

Servings

1 Tbsp avocado oil
1 small yellow onion finely chopped
2 carrots chopped
1 red bell pepper chopped
3 large cloves garlic minced
2 tsp fresh ginger peeled and grated or minced
1 pound ground turkey
1 zucchini squash chopped
2 cups chicken broth
1 (15-oz) can full-fat coconut milk
2 Tbsp red curry paste
1 tsp fish sauce optional
1 Tbsp pure maple syrup optional
5 ounces baby spinach optional

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Instructions

Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat.
Add the chopped onion to the large pot and cook, stirring occasionally, until the onion is translucent and beginning to brown slightly, about 5 to 8 minutes.
Stir in the carrots, bell pepper, minced garlic, and ginger and cook for a minute or two, until the garlic is fragrant.
Scoot the vegetables off to one side of the pot to make room for the ground turkey. Add the ground turkey to the surface of the pot and allow it to brown for a few minutes before breaking it into small pieces with a rubber spatula or wooden spoon and mixing it in with the vegetables.
Add in the chopped zucchini, chicken broth, coconut milk, red curry paste, fish sauce, and pure maple syrup. Bring the soup to a full boil. Reduce the heat to medium-low and allow soup to cook at a gentle boil (uncovered) for 7 to 8 minutes, until the zucchini has softened but is still al dente. Stir in the baby spinach and continue cooking until the spinach has wilted, about 2 minutes.
Taste the soup for flavor and add sea salt, lime juice, or red pepper flakes to your personal taste.
Serve soup in bowls and enjoy!

Notes

Store leftover soup in an airtight container in the refrigerator for up to 7 days.

Nutrition Information

Show Details

Serving 1Serving (of 4) Calories 446kcal (22%) Carbohydrates 23g (8%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 51mg (17%) Sodium 638mg (27%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 446 kcal

% Daily Value*

Serving	1Serving (of 4)
Calories	446kcal	22%
Carbohydrates	23g	8%
Protein	34g	68%
Fat	23g	35%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	51mg	17%
Sodium	638mg	27%
Fiber	5g	20%
Sugar	9g	18%