When you’re feeling under the weather or just need a comforting bowl of warmth, this Healing Coconut Turmeric Chicken Soup is your go-to recipe. Packed with nourishing ingredients like tender chicken, creamy coconut milk, and the golden goodness of turmeric, it’s both soothing and flavorful. Enjoy a bowlful that not only warms you up but also revitalizes your body and spirit. Perfect for a cozy night in or a quick pick-me-up when you need it most.
Steps
- Dice a yellow onion, mince two cloves of garlic, and grate about 1/2 tablespoon of fresh ginger. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, then add the onion, garlic, and ginger. Cook until the onions are soft and translucent.
- Add 1/2 tablespoon of turmeric, 1/2 teaspoon of cumin, and a pinch of red pepper flakes to the pot. Sauté the mixture for another minute to let the spices release their aromas.
- While the spices cook, peel and chop 1/2 pound of carrots and chop 1/2 bunch of celery. Add the carrots and celery to the pot and sauté for a few more minutes until they start to soften.
- Place a skinless chicken breast into the pot along with 3 cups of chicken broth. Cover the pot with a lid, increase the heat to medium-high, and bring the broth to a boil. Then, reduce the heat to medium-low and let the soup simmer for 30 minutes.
- After simmering, remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot and pour in a can of coconut milk. Stir everything together and heat over medium-low until the coconut milk is well incorporated.
- Taste the soup and add salt as needed, approximately 1/2 teaspoon, depending on the saltiness of your broth. Serve the soup with a scoop of cooked jasmine rice, fresh cilantro leaves, and a lime wedge for garnish.
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 1/2 tablespoon grated fresh ginger
- 2 tablespoons olive oil (or coconut oil)
- 1/2 tablespoon turmeric
- 1/2 teaspoon cumin
- 1 pinch crushed red pepper flakes
- 1/2 pound carrots (about 3 medium carrots)
- 1/2 bunch celery (about 4 large stalks)
- 1 skinless chicken breast (about 3/4 pound)
- 3 cups chicken broth
- 1 can (13 oz.) coconut milk
- 1/2 teaspoon salt (or to taste)
- 3 cups cooked jasmine rice
- Fresh cilantro
- 1 lime
FAQ
- Can I use a different type of chicken for this soup?
- Yes, both bone-in and boneless chicken breasts can be used for this recipe. If you opt for bone-in chicken, simply remove the bones when shredding the meat after it has simmered.
- What can I use as a substitute for chicken broth?
- You can use a concentrated broth product like Better Than Bouillon, which is generally more cost-effective than purchasing boxed or canned broths.
- How should I serve Coconut Turmeric Chicken Soup for the best experience?
- The soup is delicious on its own, but you can enhance it by adding a small scoop of jasmine rice, fresh cilantro leaves, and a wedge of lime. Additionally, serving it with naan bread can be a great option for dipping.
- Can I adjust the level of spice in the soup?
- Certainly! Feel free to modify the amount of red pepper flakes according to your preferred spice level. You can add more for a spicier soup or omit it for a milder version.
- Is it possible to make the soup dairy-free?
- Yes, the soup is naturally dairy-free as it uses coconut milk instead of traditional dairy cream, making it suitable for those avoiding dairy products.
Tips
- Toast the Spices: After softening the onions, garlic, and ginger, add the turmeric, cumin, and red pepper flakes, and sauté for about a minute to enhance their flavors before adding the vegetables.
- Shred the Chicken: After simmering the chicken breast for 30 minutes, remove it from the pot to shred with two forks. This ensures the chicken is tender and evenly distributed throughout the soup.
- Incorporate Coconut Milk Gradually: When adding the coconut milk, stir it in over medium-low heat to allow it to blend smoothly into the soup, preventing clumps and achieving a creamy texture.
- Adjust Salt to Taste: Once the soup is fully combined and heated through, taste it and add salt as needed. The amount of salt will vary based on the broth you use, so adjust to your preference.
Equipment
- 6-quart Dutch Oven (e.g., Amazon Basics Dutch Oven)
- Grater (for fresh ginger)
- Soup pot (if a larger or specific type is needed beyond a standard pot)
