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
Ingredient
Direction
1
Heat avocado oil in a Dutch oven on medium.Cook the chopped onion in the big saucepan for 5–8 minutes until transparent and brown, stirring.
2
Add carrots, bell pepper, minced garlic, and ginger and simmer for two minutes until garlic is aromatic.
3
Move vegetables to one side of the pot for ground turkey. After browning for a few minutes, break up ground turkey with a rubber spatula or wooden spoon and toss with veggies.
4
Add diced zucchini, chicken broth, coconut milk, red curry paste, fish sauce and pure maple syrup. Completely boil soup.
5
Taste the soup and add sea salt, lime juice, or red pepper flakes to taste. Enjoy bowls of soup!