Coconut Turmeric Chicken Soup

Name: Coconut Turmeric Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 1.3 cups each
Ingredients: 1 yellow onion; 2 cloves garlic; 1/2 Tbsp grated fresh ginger; 2 Tbsp olive oil (or coconut oil); 1/2 Tbsp Turmeric; 1/2 tsp cumin; 1 pinch crushed red pepper; 1/2 lb. carrots (about 3); 1/2 bunch celery (about 4 stalks); 1 skinless chicken breast (about 3/4 lb.)*; 3 cups chicken broth**; 1 13oz. can coconut milk; 1/2 tsp salt (or to taste); 3 cups cooked jasmine rice; 1 handful fresh cilantro; 1 lime

User Reviews

4.9

213 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 1.3 cups each
Calories
364 kcal
Course
Soup, Lunch
Cuisine
Indian, American

Coconut Turmeric Chicken Soup

Nancy Wheeler

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Warm, earthy, creamy and delicious! This Coconut Turmeric Chicken Soup is a fun twist on your comforting classic homemade chicken soup.

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Ingredients

Servings

1 yellow onion $0.21
2 cloves garlic $0.16
1/2 Tbsp grated fresh ginger $0.15
2 Tbsp olive oil (or coconut oil) $0.32
1/2 Tbsp Turmeric $0.15
1/2 tsp cumin $0.05
1 pinch crushed red pepper $0.02
1/2 lb. carrots (about 3) $0.45
1/2 bunch celery (about 4 stalks) $0.65
1 skinless chicken breast (about 3/4 lb.)* $2.97
3 cups chicken broth** $0.39
1 13oz. can coconut milk $1.99
1/2 tsp salt (or to taste) $0.02

Optional for Serving

3 cups cooked jasmine rice $0.53
1 handful fresh cilantro $0.25
1 lime $0.22

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Instructions

Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste (I added 1/2 tsp).
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.

Notes

*Bone-in or boneless chicken breast can be used. If using a bone-in breast, simply remove the bones as you shred the meat after simmering.
**I use Better Than Bouillon concentrate to make my broth, which is much less expensive than boxed or canned broths.