Creamy Coconut Chicken Soup with Ginger & Turmeric
This Creamy Coconut Chicken Soup combines the warmth of ginger and turmeric with the richness of coconut milk to create a cozy, nourishing meal. Loaded with tender chicken, chickpeas, and fresh spinach, this comforting soup is dairy-free, protein-packed, and ready to soothe on a chilly day. Perfect for those seeking a hearty, immune-boosting recipe that’s simple yet deeply satisfying!
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
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, consider holding back the spinach and adding it fresh when reheating.
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.
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.