Description
A comforting and nourishing soup made with chicken, turmeric, and coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 2 chicken breasts (about 500g), diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground turmeric
- 4 cups chicken broth (about 1 liter)
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional)
Instructions
- Prepare the ingredients by dicing the chicken and chopping the vegetables.
- Sauté the onion in olive oil until translucent, then add garlic and ginger.
- Cook the diced chicken with salt, pepper, and turmeric until no longer pink.
- Add the diced carrots and celery, cooking for a few more minutes.
- Pour in the chicken broth and bring to a gentle boil, then simmer for 15 minutes.
- Incorporate the coconut milk and heat through for another 5 minutes.
- Serve hot, garnished with cilantro and lime juice if desired.
Notes
- For a vegan version, replace chicken with chickpeas and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This soup can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: turmeric, chicken soup, healthy soup, comfort food