When the days grow colder and you’re craving something warm, nourishing, and easy to make, this creamy coconut chicken soup is here to save the day. Infused with ginger, turmeric, and creamy coconut milk, it’s a perfect blend of cozy comfort and robust flavor. Plus, it’s packed with healthy ingredients that support your immune system and satisfy your taste buds!
Ready to bring some serious warmth to your kitchen? Subscribe for more soul-soothing recipes sent right to your inbox!
Why You’ll Love This Recipe
This coconut chicken soup has it all—depth, flavor, and a velvety texture that keeps you coming back for more. Here’s why it’s become a staple for so many:
- Anti-inflammatory Properties: With ginger and turmeric, this soup is a perfect choice for those looking to add natural anti-inflammatory ingredients to their diet.
- Creamy, Dairy-Free Goodness: Coconut milk creates a rich, creamy base without the need for dairy, making it lactose-free.
- Balanced and Hearty: With chicken, chickpeas, and spinach, this soup is loaded with protein, fiber, and nutrients while still feeling light and easy on the stomach.
- Versatile: This recipe adapts beautifully to different dietary needs and ingredient swaps.
Health Benefits of Coconut Milk, Ginger, and Turmeric
Each of the main ingredients brings its own health benefits to the bowl:
- Coconut Milk: High in medium-chain triglycerides (MCTs), coconut milk supports energy levels and provides a rich, creamy texture that’s naturally dairy-free.
- Ginger: Ginger has long been used for its digestive and anti-inflammatory properties and adds a warming, subtle heat to this soup.
- Turmeric: Known for its antioxidant and anti-inflammatory properties, turmeric’s active compound, curcumin, may also support joint health.
Ingredients You’ll Need
Here’s everything you need to make this luscious soup:
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 cups (960ml) chicken broth
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 (15 oz / 400g) can chickpeas, drained and rinsed
- 1 (14 oz / 400ml) can coconut milk
- 3 cups (90g) fresh spinach leaves
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
Essential Tools
To make this recipe as seamlessly as possible, gather the following tools:
- Large pot: for cooking everything in one place.
- Wooden spoon: ideal for stirring the aromatics and soup base.
- Forks: for shredding the chicken into tender, bite-sized pieces.
How to Make Creamy Coconut Chicken Soup with Ginger & Turmeric
This simple step-by-step guide will walk you through every part of the process.
Step 1: Sauté the Aromatics
In a large pot, heat your olive or coconut oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic, grated ginger, turmeric, and cumin, stirring frequently for an additional minute until the fragrance fills your kitchen.
Step 2: Cook the Chicken
Add the chicken broth and place the chicken breasts or thighs in the pot. Bring the broth to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the chicken cook for about 20-25 minutes, or until fully tender.
Step 3: Shred the Chicken and Add Chickpeas & Coconut Milk
Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, then add the chickpeas and coconut milk. Stir to combine, allowing the flavors to meld together.
Step 4: Add Spinach and Season
Stir in the fresh spinach and let it wilt, which takes around 2-3 minutes. Season with salt, black pepper, and a squeeze of lemon juice for a hint of brightness.
Step 5: Serve
Ladle the soup into bowls, garnish if desired, and enjoy every comforting spoonful!
Flavor and Texture Tips for the Perfect Soup
For those looking to play with texture and flavor, here are some quick tricks:
- Make it Thicker: Use less chicken broth, or add a handful of cooked rice or quinoa to create a thicker, stew-like consistency.
- For a Smoother Soup: Blend half of the soup (before adding the spinach) until smooth, then add the shredded chicken and spinach for a creamier texture.
- Lighten it Up: Add a little extra chicken broth if you prefer a thinner consistency.
Recipe Variations and Substitutions
This recipe is incredibly versatile, so feel free to adapt it to your taste and dietary needs!
Vegetarian Option
Replace the chicken with cubed tofu or tempeh and use vegetable broth for a plant-based version.
Boost the Spice Level
For those who love a spicy kick, add red pepper flakes, a diced chili pepper, or even a splash of hot sauce along with the garlic.
Swap Out the Greens
If you’re not a fan of spinach, kale, Swiss chard, or even collard greens make excellent substitutions.
Serving Suggestions
This soup pairs beautifully with a variety of sides:
- Crusty Bread or Naan: Ideal for soaking up the creamy broth.
- Steamed Jasmine Rice: A perfect companion to make it a heartier meal.
- Roasted Sweet Potatoes: Adds a touch of natural sweetness.
Seasonal Variations
Make the most of each season’s bounty with these fresh ideas:
- Spring & Summer: Add zucchini, green beans, or green peas for a lighter, fresh flavor.
- Fall & Winter: Try adding diced butternut squash or sweet potatoes for a rich, comforting touch.
Making the Recipe in an Instant Pot
For a quicker meal, try this Instant Pot version:
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add the oil, onion, garlic, ginger, turmeric, and cumin. Sauté for 2-3 minutes.
- Pressure Cook: Add chicken and broth, seal, and cook on high pressure for 10 minutes. Quick release when done.
- Shred & Finish: Shred the chicken, add chickpeas, coconut milk, and spinach, and season as directed.
How to Store and Reheat
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even tastier the next day!
Freezer
If you want to freeze it, consider holding back the spinach and adding it fresh when reheating. Freeze in individual portions for easy defrosting.
Reader Reviews and Tips
Here’s what our readers say about this recipe and the twists they’ve added:
- “I used lime juice instead of lemon, which added a tropical hint—highly recommend!”
- “For more protein, I added a handful of cooked quinoa, which was delicious!”
Feel free to share your own creative twist on this coconut chicken soup!
Fun Facts About Coconut Milk, Turmeric, and Ginger
Adding some culinary trivia can be a fun way to learn while cooking:
- Coconut Milk: Made from grated coconut meat and water, this ingredient originated in Southeast Asia and is popular for its creamy texture.
- Turmeric: Often called “the golden spice,” turmeric has been prized for its medicinal properties and vibrant color for centuries.
- Ginger: Ginger’s distinctive taste comes from compounds called gingerols, known for supporting digestion and adding a warming note to many dishes.
Frequently Asked Questions
Can I make this soup vegan?
Yes! Replace the chicken with tofu or your favorite plant-based protein, and use vegetable broth instead of chicken broth.
How can I make it spicier?
Add a chopped chili pepper, some red pepper flakes, or a spoonful of your favorite hot sauce for an extra kick.
What’s the best way to shred the chicken?
Two forks work perfectly, or you can use a stand mixer with the paddle attachment for fast shredding.
Can I use kale instead of spinach?
Absolutely! Kale, Swiss chard, or any hearty green can replace spinach.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: 20g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 4g
Related Recipes
If you loved this creamy coconut chicken soup, try these comforting recipes too:
- Butternut Squash & Apple Soup: A sweet and savory autumn favorite.
- Classic Chicken & Wild Rice Soup: For a hearty, protein-packed meal.
- Thai Coconut Soup: Perfect for those who love bold, exotic flavors.
This soup is a perfect combination of easy preparation, rich flavors, and comforting textures. Try it with your own twist, and don’t forget to share your version on Pinterest or leave a review! Enjoy every creamy, cozy spoonful.
Creamy Coconut Chicken Soup with Ginger & Turmeric
Equipment
- Large pot
- Wooden spoon
- Forks (for shredding chicken)
- Ingredients:
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 cups 960ml chicken broth
- 1 lb 450g boneless, skinless chicken breasts or thighs
- 1 15 oz / 400g can chickpeas, drained and rinsed
- 1 14 oz / 400ml can coconut milk
- 3 cups 90g fresh spinach leaves
- Salt and black pepper to taste
- Juice of ½ lemon optional, for brightness
Instructions
- Sauté the Aromatics: In a large pot, heat the olive or coconut oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic, grated ginger, turmeric, and cumin, stirring frequently for another minute until fragrant.
- Cook the Chicken: Pour in the chicken broth and add the chicken breasts or thighs. Increase the heat to bring the broth to a boil, then reduce to a simmer. Cover the pot and cook for 20-25 minutes, until the chicken is tender and fully cooked.
- Shred the Chicken & Add Chickpeas and Coconut Milk: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and add the chickpeas and coconut milk. Stir to combine.
- Add Spinach and Season: Add the spinach to the soup and let it wilt for about 2-3 minutes. Season with salt, black pepper, and a squeeze of lemon juice if desired.
- Serve: Ladle the soup into bowls and enjoy warm. This soup pairs beautifully with crusty bread or a side of jasmine rice.
Notes
Vegetarian Option: Replace chicken with cubed tofu or tempeh and use vegetable broth for a vegetarian version.
Add a Kick: For extra spice, add red pepper flakes or a diced chili along with the garlic.
Alternative Greens: If spinach isn’t available, kale, Swiss chard, or even collard greens can be used as a substitute.
