Description
Creamy, spiced, and soul-soothing, this Turmeric Chicken & Coconut Soup is your weeknight go-to for comfort and warmth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon chili flakes (optional)
- 400g boneless chicken thighs or breast, thinly sliced
- 1 can (400ml) full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon lime juice
- 1 teaspoon brown sugar (optional)
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and ginger, cooking for 1 more minute.
- Sprinkle in turmeric, cumin, coriander, and chili flakes. Stir for 30 seconds to bloom spices.
- Add sliced chicken and cook for 4–5 minutes until starting to color.
- Pour in coconut milk, chicken broth, fish sauce, lime juice, and sugar. Bring to a simmer and cook on low for 10–12 minutes until chicken is cooked through.
- Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
- Ladle into bowls and garnish with fresh cilantro and a squeeze of lime. Serve with rice or rice noodles if desired.
Notes
Use full-fat coconut milk for richness. Don’t overcook the chicken. For added greens, stir in spinach or bok choy at the end. This soup freezes well and gets even more flavorful the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired