Ground Turkey Curry Soup Recipe

This simple soup dish is healthful and full of Thai-inspired tastes, protein, fiber, and micronutrients! Turn your curry love into soup!

– ▢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


In a big pot with a thick bottom, like a Dutch oven, heat the avocado oil over medium-low heat.

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Stir the chopped onion in the large pot. Cook for 5–8 minutes until the onion is transparent and browning.

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Put in the ginger, carrots, bell pepper, and chopped garlic. Mix everything together and cook for one or two minutes, until the garlic smells good.

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Move the veggies to the side of the pot so that there is room for the ground turkey. 

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Brown ground turkey on the saucepan for a few minutes. Break it into small pieces with a rubber spatula or wooden spoon and combine it with the veggies.

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Chicken soup, coconut milk, red curry paste, fish sauce, and pure maple syrup should all be added now. 

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Boil the soup all the way through. Turn down the heat to medium-low, and let the soup cook at a slow boil for 7 to 8 minutes, uncovered.

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The zucchini should be cooked but still al dente. Add the baby spinach and stir it in. Keep cooking for about two minutes, or until the spinach has softened.

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To make the soup taste better, you can add sea salt, lime juice, or red pepper flakes. Put the soup in bowls and enjoy!

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