Description
This Creamy Coconut Turmeric Chicken Soup is the epitome of comfort in a bowl. Infused with the soothing qualities of turmeric and the creamy richness of coconut milk, this soup promises not only warmth and comfort but also a boost to your immune system. It’s a perfect dish for those chilly days when you need a little extra warmth and nourishment.
Ideal for a light yet satisfying meal, this soup combines tender chicken, aromatic spices, and vibrant vegetables, all simmered to perfection. It’s a simple, yet wonderfully complex dish that brings together nourishing ingredients to support health and well-being, making it a perfect choice for family dinners or solo nights when you need a comforting touch.
Ingredients
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
1 teaspoon kosher salt, plus more to taste
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 can (13.5 ounce) coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 bag (10 ounces) frozen peas (optional)
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon black pepper
Instructions
Cook Vegetables: In a large soup pot, heat olive oil over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
Add Aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, until the spices and garlic are fragrant.
Simmer the Soup: Add the chicken broth, coconut milk, and raw chicken to the pot. Scrape up any stuck-on bits from the pot’s bottom. Bring the mixture to a simmer, ensuring the chicken is submerged. Partially cover and simmer on low until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
Shred Chicken: Remove the chicken to a cutting board to cool slightly. Either cut into bite-sized pieces or shred using two forks. Return the chicken to the pot, and if using, add the frozen peas and fresh parsley. Bring back to a slow simmer and cook until the peas are bright green and soft.
Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve the soup garnished with extra parsley, if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 310 kcal