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Coconut Turmeric Chicken Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
  3. 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.
  4. 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.
  5. 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). 
  6. 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.

Nutrition Information

Serving 1.3Cups Calories 364kcal (18%) Carbohydrates 31g (10%) Protein 17g (34%) Fat 20g (31%) Sodium 729mg (30%) Fiber 2g (8%)

Nutrition Facts

Serving: 61.3 cups each

Amount Per Serving

Calories 364

% 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.