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- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, freshly grated - 3 cups chicken broth (preferably low-sodium) - 1 can (400ml) coconut milk (full-fat for creaminess) - 2 teaspoons ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 medium carrot, peeled and diced - 1 medium zucchini, diced - 1 cup fresh baby spinach - Salt and pepper, to taste - Juice of 1 fresh lime - Fresh cilantro leaves, for garnish In this soup, the chicken gives flavor and protein. The broth adds richness. I love the coconut milk for its creamy texture. It makes the soup feel cozy. The onion, garlic, and ginger create an aromatic base. They add depth and warmth to each bite. The spices like turmeric, cumin, and coriander bring a vibrant taste. - Fresh herbs (like cilantro) - Lime wedges Garnishing with fresh herbs brightens the soup. It adds a pop of color and freshness. A squeeze of lime juice makes the flavors shine. Both options elevate your soup to a new level. Enjoying it this way makes it even more special! {{ingredient_image_2}} Sautéing Aromatics Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely chopped. Cook the onion for about 5 minutes, stirring often, until it turns soft and clear. Next, add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir these in for about 1 minute until you smell that wonderful aroma. Cooking the Chicken Now, it’s time to add the chicken. Toss in 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. Season the chicken with salt, pepper, 2 teaspoons of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Stir everything well. Cook the chicken for about 5 to 7 minutes, stirring often, until the chicken is no longer pink. Adding Broth and Coconut Milk Once the chicken is cooked, carefully pour in 3 cups of chicken broth and 1 can of full-fat coconut milk. Stir until all the ingredients mix well. Increase the heat slightly to bring it to a gentle simmer. Incorporating Vegetables Next, add in your diced vegetables. This includes 1 medium carrot, peeled and diced, and 1 medium zucchini, diced. Stir them into the soup. Let the mixture simmer for 10 to 15 minutes. You want the veggies to be tender but still bright in color. Adding Spinach and Lime Juice Now, gently stir in 1 cup of fresh baby spinach. Cook this for another 2 to 3 minutes until the spinach wilts. After that, take the pot off the heat and squeeze in the juice of 1 fresh lime. Stir to mix the flavors. Adjusting Seasoning Finally, taste your soup. You may want to add more salt or pepper to enhance the flavor. Your turmeric chicken soup is now ready to serve! Garnish with fresh cilantro leaves for a bright touch. - Enhancing Spice Levels To boost the spice, add more ground turmeric or a pinch of cayenne. If you love heat, fresh chopped chilies work well too. Always taste as you go. This lets you find the right balance. - Achieving Perfect Creaminess Use full-fat coconut milk for a rich, creamy soup. It adds a smooth texture and rounds out the spices. If you want a lighter soup, try low-fat coconut milk but expect less creaminess. - Ideal Pairings This soup pairs well with crusty bread or rice. A nice side salad also complements it. For a twist, serve with whole grain crackers. - Presentation Tips Serve the soup in deep bowls to show off its vibrant color. Garnish with fresh cilantro for a pop of green. Add a sprinkle of black pepper or lime wedges on the side for extra flair. - Turmeric's Anti-Inflammatory Properties Turmeric has curcumin, a compound known for its anti-inflammatory effects. It may help reduce pain and improve overall health. Adding it to your diet is a smart choice. - Nutritional Value of Chicken and Vegetables Chicken provides lean protein, while veggies add vitamins and minerals. Carrots and zucchini are rich in fiber and nutrients. Spinach is loaded with iron and vitamins, making this soup both tasty and healthy. Pro Tips Fresh Ingredients Matter: Using fresh herbs and spices can significantly enhance the flavor of your soup, making it more vibrant and aromatic. Adjust the Creaminess: For a creamier soup, consider adding more coconut milk or blending a portion of the soup before serving. Customize Your Veggies: Feel free to substitute or add other vegetables like bell peppers or sweet potatoes for more flavor and nutrition. Marinate for Extra Flavor: If you have time, marinate the chicken in the spices and lime juice for 30 minutes before cooking for a more intense flavor. {{image_4}} You can make this soup vegan or vegetarian. Simply substitute chicken with tofu. Use firm tofu for the best texture. Cut it into bite-sized pieces. Sauté the tofu until golden brown. This adds a nice crunch. Instead of chicken broth, use vegetable broth. It keeps the soup rich in flavor. You can also add a splash of soy sauce for depth. Feel free to get creative with your veggies. Seasonal options like sweet potatoes or bell peppers work great. They add color and taste. If you like heat, add some chopped jalapeños or a pinch of cayenne. This will kick up the spice level. You can also take inspiration from global flavors. For a Thai twist, add lemongrass and lime leaves. Coconut milk gives it a creamy texture, making it rich and fragrant. For an Indian spiced version, try adding garam masala or curry leaves. These spices enhance the turmeric's flavor and aroma. Adjust the spices to your taste for a unique experience. To store leftover turmeric chicken soup, let it cool first. Transfer the soup to an airtight container. This helps keep the soup fresh and safe. You can store it in the fridge for up to three days. After three days, the soup may lose flavor and texture. Always check for signs of spoilage. If it smells off or looks strange, it's best to toss it. For longer storage, freeze the soup. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as liquids expand when frozen. Label the container with the date. Turmeric chicken soup can last up to three months in the freezer. It’s a great way to have a meal ready when you're busy. To thaw, move the soup to the fridge overnight. For quick thawing, place the container in cold water. When ready to eat, reheat on the stove over low heat. Stir often to heat evenly. If the soup is thick, add a splash of broth to loosen it up. Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to thaw it first. This helps the chicken cook evenly. For best results, add it to the soup while cooking the onions. How to make the soup spicier? To make the soup spicier, add sliced fresh chili peppers. You can also use red pepper flakes or cayenne pepper. Start with a small amount, then taste and adjust as needed. Can I use low-fat coconut milk? Yes, you can use low-fat coconut milk. It will reduce the creaminess but still add flavor. Just keep in mind it may not be as rich as using full-fat coconut milk. How to adjust for dietary restrictions? For gluten-free needs, use gluten-free broth. You can skip the chicken for a vegetarian option. You can also use tofu instead of chicken for a vegan soup. Calories and Nutrition per Serving One serving has about 350 calories. It includes protein from chicken and healthy fats from coconut milk. The veggies add vitamins and minerals. Dietary Considerations (Gluten-Free, Dairy-Free) This soup is gluten-free and dairy-free. It’s perfect for those with these dietary needs. Always check your broth label to ensure it meets your requirements. Turmeric chicken soup combines simple ingredients with rich flavors. You start with chicken and broth, then add aromatic veggies and spices. Followed by easy steps, this soup is a delight to make. Enhance it with toppings like herbs and lime for extra zing. This dish is not only tasty but also offers health perks. Remember to store leftovers properly to keep them fresh. Whether you adapt it for dietary needs or explore variations, this soup is versatile. Enjoy your cooking journey, and savor each comforting bowl.

Turmeric Chicken Soup

A flavorful and comforting soup made with chicken, turmeric, and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, freshly grated
  • 3 cups chicken broth (preferably low-sodium)
  • 1 can (400ml) coconut milk (full-fat for creaminess)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 medium carrot, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup fresh baby spinach
  • to taste salt and pepper
  • 1 fresh lime, juiced
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add in the finely chopped onion. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
  • Add the minced garlic and freshly grated ginger to the pot, stirring continuously for about 1 minute, until the mixture releases a fragrant aroma.
  • Incorporate the diced chicken into the pot, seasoning it generously with salt, pepper, ground turmeric, ground cumin, and ground coriander. Stir well and cook, stirring occasionally, until the chicken pieces are no longer pink in color, about 5-7 minutes.
  • Carefully pour in the chicken broth and the coconut milk, stirring everything together until fully combined. Increase the heat slightly and bring the mixture to a gentle simmer.
  • Add the diced carrot and zucchini, stirring them into the soup. Allow the soup to simmer for 10-15 minutes, until the vegetables are tender but still vibrant.
  • Gently stir in the fresh baby spinach, cooking for another 2-3 minutes until it wilts beautifully.
  • Remove the pot from heat and squeeze in the fresh lime juice, stirring to mix. Taste the soup, adjusting the seasoning with additional salt or pepper as needed.
  • Serve the soup hot, beautifully garnished with fresh cilantro leaves for a pop of color and flavor.

Notes

Serve the soup in deep bowls, and consider adding a sprinkle of freshly ground black pepper or a few lime wedges on the side for an extra touch.
Keyword chicken, coconut milk, soup, turmeric