Description
A comforting and nutrient-rich soup featuring tender chicken, creamy coconut milk, and the vibrant health benefits of turmeric. This easy-to-make dish is perfect for a nourishing meal any time of year.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons ground turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 cups baby spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Juice of 1 lime
Instructions
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground turmeric, cumin, and coriander. Cook for 1-2 minutes to toast the spices, releasing their flavors.
- Add the seasoned chicken to the pot, stirring to coat with the spices. Cook until the chicken is browned on all sides.
- Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
- Allow the soup to simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Stir in the baby spinach and cook for an additional 2-3 minutes, just until wilted.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove from heat and stir in the lime juice for a bright finish.
- Serve hot, garnished with fresh cilantro.
Notes
- For best flavor, use fresh spices.
- Adjust creaminess by adding more coconut milk or blending a portion of the soup.
- Add soy sauce or tamari for an umami boost.
- Experiment with herbs like basil or parsley.
- For a spicy kick, add jalapeños or cayenne pepper.
- For a vegetarian option, use chickpeas or tofu.
- Add other vegetables like carrots, bell peppers, or zucchini.
- Add cooked rice noodles or quinoa for a heartier soup.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A