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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.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
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.
garlic ($0.16)2 clovesolive oil (or coconut oil) ($0.32)2 Tbsp
2
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
garlic ($0.16)2 cloves
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.
lime ($0.22)1
Nutrition Facts
calories
364 kcal
fat Content
20 g
serving Size
1.3 Cups
fiber Content
2 g
sodium Content
729 mg
protein Content
17 g
carbohydrate Content
31 g
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