Description
A nutrient-rich soup combining creamy coconut milk and vibrant turmeric, perfect for chilly evenings.
Ingredients
- 1 lb. chicken breasts or thighs
- 1 can (14 oz.) coconut milk
- 4 cups chicken broth
- 1 tablespoon turmeric
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 carrots, sliced
- 1 red bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping, dicing, mincing, and slicing everything.
- In a large pot, heat some olive oil over medium heat and sauté the diced onion, minced garlic, and ginger for 3-5 minutes until fragrant.
- Add the chicken to the pot, stirring until it’s no longer pink. Then include the sliced carrots and diced bell pepper, cooking for a few more minutes.
- Sprinkle in the turmeric and mix well.
- Pour in the chicken broth and coconut milk, stirring until well blended.
- Let the soup simmer on low heat for 20-30 minutes.
- Check the chicken for doneness, shred if desired, and season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
For a thicker soup, blend part of the soup and return it to the pot. Customize spice levels with red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai