Description
This comforting Chicken Coconut Milk Turmeric Soup combines tender chicken breast with vibrant vegetables, fragrant turmeric, and creamy coconut milk. Enhanced with chickpeas and rice, this hearty and flavorful soup is perfect for a warming meal any day of the week.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil
- 1 red bell pepper, cored, seeded, and sliced or diced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 pound boneless skinless chicken breast, cut into 1 inch chunks
- 3 cups chicken stock
- 1 (13 ounce) can coconut milk
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 cups cooked rice
- 1/4 cup minced cilantro (for topping)
Instructions
- Heat the oil: In a 6-quart soup pot, add the coconut oil and set over medium-high heat until hot.
- Sauté aromatics and spices: Add the red bell pepper, finely diced onion, minced garlic, grated ginger, turmeric, kosher salt, and crushed red pepper to the pot. Cook for about 5 minutes or until the onion begins to become translucent, stirring occasionally.
- Add chicken: Incorporate the chunked chicken breast into the pot and continue cooking for about 5 minutes or until the chicken just starts to change color on the outside, stirring frequently to avoid sticking.
- Simmer chicken: Pour in the chicken stock and bring the mixture to a gentle simmer over low heat. Let it simmer for 15 minutes or until the chicken is fully cooked through and tender.
- Add creaminess and legumes: Stir in the coconut milk, drained chickpeas, and cooked rice to the soup pot.
- Combine and heat through: Continue simmering for 5 more minutes to allow the flavors to meld together and the soup to come back up to serving temperature.
- Serve and garnish: Ladle the soup into bowls and top each serving with the minced cilantro for a fresh, herbal finish.
Notes
- Use freshly grated ginger for the best, bright flavor.
- You can substitute brown rice or quinoa for the cooked rice for a slightly different texture and added fiber.
- Adjust the crushed red pepper to your heat preference, or omit for a milder soup.
- For a vegetarian version, replace chicken stock with vegetable stock and omit the chicken or use tofu.
- This soup reheats well and flavors deepen after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian inspired)
