Coconut Turmeric Chicken Soup
User Reviews
4.9
Coconut Turmeric Chicken Soup
Description
Coconut Turmeric Chicken Soup begins by sautéing diced onion, minced garlic, and grated ginger in olive or coconut oil until softened, creating a fragrant base. Turmeric, cumin, and crushed red pepper are toasted briefly to release their aromas, followed by the addition of chopped carrots and celery that soften slightly before the chicken breast and chicken broth are added. Simmering the mixture for 30 minutes cooks the chicken and melds the flavors.
After simmering, the chicken is removed, shredded, and returned to the pot where coconut milk is stirred in to create a creamy consistency and mellow the spices. The final soup balances earthy turmeric and warming spices with the brightness of ginger and garlic, while the vegetables add tenderness and mild sweetness.
Serving the soup with cooked jasmine rice, fresh cilantro, and lime wedges provides additional texture and acidity that enhances the overall dish. This soup is filling and nourishing, suitable for a wholesome lunch or dinner.
Bone-in or boneless chicken breast can be used; if using bone-in, remove bones after cooking. Using a broth concentrate such as Better Than Bouillon is a budget-friendly way to achieve flavorful broth.
Ingredients
- 1 yellow onion $0.21
- 2 cloves garlic $0.16
- 1/2 Tbsp ginger $0.15, grated fresh
- 2 Tbsp olive oil $0.32, or coconut oil
- 1/2 Tbsp Turmeric $0.15
- 1/2 tsp cumin $0.05
- 1 pinch crushed red pepper $0.02
- 1/2 lb. carrot $0.45, about 3
- 1/2 bunch celery $0.65, about 4 stalks
- 1 chicken breast $2.97, skinless, about 3/4 lb
- 3 cups chicken broth $0.39
- 1 oz. can coconut milk $1.99
- 1/2 tsp salt $0.02, or to taste
Optional for Serving
- 3 cups jasmine rice $0.53, cooked
- 1 handful cilantro $0.25, fresh
- 1 lime $0.22
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 works; remove bones after cooking if bone-in is used.
- Better Than Bouillon concentrate is a cost-effective alternative to boxed broth for this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.3 cups each
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1.3Cups | |
| Calories | 364kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Sodium | 729mg | 30% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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