This simple soup recipe is healthy and full of Thai-inspired flavors, protein, fiber, and micronutrients! Turn your curry love into soup!
INGREDIENT
– 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
INSTRUCTIONS
Heat avocado oil in a Dutch oven on medium.Stir occasionally as the chopped onion cooks for 5–8 minutes in the large pot until translucent and brown.
Step 1
Cook carrots, bell pepper, minced garlic, and ginger for two minutes until garlic is fragrant. Move the vegetables to one side of the pot for ground turkey.
Step 2
Ground turkey should be browned for a few minutes before being broken up with a rubber spatula or wooden spoon and mixed with vegetables.
Step 3
Mix chopped zucchini, chicken broth, coconut milk, red curry paste, fish sauce, and pure maple syrup.
Step 4
Completely boil soup. Reduce heat to medium-low and simmer soup uncovered for 7–8 minutes until zucchini is softened but al dente. Add baby spinach and wilt for 2 minutes.
Step 5
Taste the soup and add sea salt, lime juice, or red pepper flakes. Eat soup!