Coconut Turmeric Chicken Soup
Ingredients
The soup base
-
1
unit
yellow onion
-
2
cloves
garlic
-
½
Tbsp
grated fresh ginger
-
2
Tbsp
olive oil (or coconut oil)
-
½
Tbsp
turmeric
-
½
tsp
cumin
-
1
pinch
crushed red pepper
-
½
lb.
carrots (about 3)
-
½
bunch
celery (about 4 stalks)
-
1
skinless chicken breast (about ¾ lb.)
-
3
cups
chicken broth
-
1
13 oz. can
coconut milk
-
½
tsp
salt (or to taste)
Optional toppings
-
3
cups
cooked jasmine rice
-
1
handful
fresh cilantro
-
1
unit
lime
Instructions
- Dice the onion, mince the garlic, and grate the ginger.
- Sauté the onion, garlic, and ginger in olive oil until soft.
- Chop the carrots and celery, then add to the pot and sauté until they begin to soften.
- Add turmeric, cumin, and red pepper flakes to the pot and sauté for another minute.
- Add the chicken breast and chicken broth, bring to a boil, then simmer for 30 minutes.
- Remove the chicken, shred it, and return it to the pot along with the coconut milk.
- Stir to combine and heat through, then add salt to taste.
- Serve with cooked rice, cilantro, and lime.
Nutrition Facts (estimated)
Servings
6
Calories
364
Total fat
20g
Total carbohydrates
31g
Total protein
17g
Sodium
729mg
Cholesterol
0mg
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