Turmeric Chicken Soup

flavorful turmeric chicken soup

Imagine a bowl of vibrant Turmeric Chicken Soup, its golden hue warming your senses with every spoonful.

There’s something comforting about the aromatic blend of ginger and turmeric filling your kitchen as it simmers.

Easy to make and soothing to enjoy, this dish combines tender chicken with creamy coconut milk, creating a nourishing favorite.

Watch as simple ingredients transform into a delightful meal.

Let’s bring this dish to life!

Kitchen Tools Required

  • 1 large pot
  • 1 cutting board
  • 1 chef’s knife
  • 1 stirring spoon
  • 1 measuring cup
  • 1 measuring spoons set

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 4 cups chicken broth
  • 1 pound chicken breast, cubed
  • 2 medium carrots, sliced
  • 1 cup coconut milk
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice

Cook & Prep Time

To efficiently manage your time when preparing and cooking Turmeric Chicken Soup, you can follow this detailed timeline:

  1. Preparation Time (15 minutes):
    • Read the Recipe (5 minutes): Start by reading through the entire recipe to familiarize yourself with the steps and ingredients.
    • Chopping and Measuring (10 minutes):
    • Chop 1 medium onion.
    • Mince 2 cloves of garlic.
    • Grate fresh ginger to get 1 tablespoon.
    • Cube 1 pound of chicken breast.
    • Slice 2 medium carrots.
    • Measure 1 teaspoon of ground turmeric, 1 tablespoon of olive oil, 1 cup of coconut milk, 2 tablespoons of fresh cilantro, and 1 tablespoon of lime juice.
  2. Cooking Time (40 minutes):
    • Heating Oil and Sautéing (5 minutes):
    • Heat 1 tablespoon of olive oil in a large pot over medium heat.
    • Add chopped onion and sauté until translucent.
    • Adding Aromatics (1 minute):
    • Stir in minced garlic and grated ginger, cooking for another minute.
    • Combining Ingredients (34 minutes):
    • Add ground turmeric and stir well to combine.
    • Pour in 4 cups of chicken broth and bring to a simmer.
    • Add cubed chicken breast and sliced carrots to the pot.
    • Cook for 20 minutes or until chicken is cooked through.
    • Stir in 1 cup of coconut milk and let it heat through.
    • Season soup with salt and pepper to taste.
    • Remove from heat and stir in fresh cilantro and lime juice.
  3. Resting Time (5 minutes):
    • Let the soup rest for 5 minutes before serving.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and grated ginger, cooking for another minute.

Add ground turmeric and stir well to combine.

Pour in chicken broth and bring to a simmer.

Add cubed chicken breast and sliced carrots to the pot.

Cook for 20 minutes or until chicken is cooked through.

Stir in coconut milk and let it heat through.

Season soup with salt and pepper to taste.

Remove from heat and stir in fresh cilantro and lime juice.

Let the soup rest for 5 minutes before serving.

Serving Tips

  • Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the flavorful broth.
  • Steamed Rice: Serve alongside a bowl of steamed rice for a heartier meal.
  • Quinoa Salad: Complement the soup with a light quinoa salad for added texture and nutrition.
  • Naan Bread: Enjoy with soft naan bread to enhance the Asian-inspired flavors.
  • Fresh Green Salad: Add freshness with a simple green salad topped with a light vinaigrette.

Storage

Store leftover turmeric chicken soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or microwave, adding extra broth if it thickens.

Freezing

To freeze turmeric chicken soup, let it cool completely.

Transfer it to airtight containers, leaving space for expansion.

Label with the date.

Freeze up to three months for best quality.

Reheating

For reheating Turmeric Chicken Soup, use low heat on the stovetop to retain flavors.

Stir occasionally to guarantee even heating.

Avoid microwaving to prevent uneven texture and overcooking.

Final Thoughts

Turmeric Chicken Soup is a nutritious and comforting dish that combines the warm flavors of turmeric and ginger with the richness of coconut milk.

The soup is easy to make and can be customized with additional vegetables for extra nutrition.

It’s perfect for a cozy dinner or a soothing meal when you’re feeling under the weather.

Enjoy it with a slice of crusty bread for a satisfying and complete meal.

Frequently Asked Questions

Can I Substitute Chicken With Tofu for a Vegetarian Version?

Yes, you can substitute chicken with tofu for a vegetarian version. Use firm tofu, cut into cubes, and add it after the soup simmers. Adjust cooking time to guarantee tofu absorbs flavors. Season as desired.

Is It Possible to Use Dried Cilantro Instead of Fresh?

You can substitute dried cilantro for fresh, but use less since dried herbs are more concentrated. Start with one-third the amount of fresh cilantro, taste, and adjust. Rehydrate the dried cilantro in the soup for better flavor integration.

How Do I Make the Soup Spicier?

To make the soup spicier, add 1/2 teaspoon of cayenne pepper or chopped fresh chili. You can also incorporate red pepper flakes or a dash of hot sauce. Adjust to taste, ensuring even distribution.

What Type of Coconut Milk Is Best for This Soup?

You should use full-fat coconut milk for a rich, creamy texture in your soup. It balances the spices and enhances flavor. Shake the can before opening to guarantee the cream and liquid are well mixed.

Can I Use Pre-Cooked Chicken to Save Time?

You can use pre-cooked chicken to save time. Add it after simmering the broth and vegetables. Make certain it’s heated through before adding coconut milk. This method reduces cooking time greatly while maintaining the soup’s flavor.

flavorful turmeric chicken soup

Turmeric Chicken Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Soup
Cuisine Asian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Stirring spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 4 cups chicken broth
  • 1 pound chicken breast cubed
  • 2 medium carrots sliced
  • 1 cup coconut milk
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent.
  • Stir in minced garlic and grated ginger, cooking for another minute.
  • Add ground turmeric and stir well to combine.
  • Pour in chicken broth and bring to a simmer.
  • Add cubed chicken breast and sliced carrots to the pot.
  • Cook for 20 minutes or until chicken is cooked through.
  • Stir in coconut milk and let it heat through.
  • Season soup with salt and pepper to taste.
  • Remove from heat and stir in fresh cilantro and lime juice.
  • Let the soup rest for 5 minutes before serving.

Notes

For the best flavor, make sure to use fresh ginger and high-quality turmeric powder. You can add more vegetables like spinach or kale for extra nutrition. If you prefer a thicker soup, you can blend part of it before adding the chicken back in. Adjust the seasoning to your taste, and serve hot with a slice of crusty bread for a complete meal.
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