Ground Turkey Curry Soup Recipe

This simple soup dish is healthful and full of Thai-inspired flavours, protein, fibre, 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


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Heat avocado oil in a Dutch oven over medium heat. Cook the chopped onion in the big saucepan for 5–8 minutes, stirring periodically, until transparent and beginning to brown.  


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Add carrots, bell pepper, minced garlic, and ginger and simmer for two minutes until garlic is aromatic.  

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Move vegetables to one side of the pot for ground turkey. After browning ground turkey for a few minutes, break it up with a rubber spatula or wooden spoon and mix it with vegetables.  

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Add diced zucchini, chicken broth, coconut milk, red curry paste, fish sauce and pure maple syrup. Boil soup thoroughly.   

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Reduce heat to medium-low and let soup simmer uncovered for 7–8 minutes until zucchini is cooked but still al dente.   

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Add baby spinach and wilt for 2 minutes.Taste the soup and add sea salt, lime juice, or red pepper flakes. Eat soup!  

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