Description
A warm and comforting soup packed with tender chicken, creamy coconut milk, and the earthy goodness of turmeric, perfect for cozy dinners or a nutritious family lunch.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5-ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 1 10-ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes until the leeks are soft and caramelized.
- Add the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until fragrant.
- Pour in the chicken broth and coconut milk, adding the raw chicken. Bring to a gentle simmer and cook for 15-20 minutes until the chicken is cooked and veggies are tender.
- Remove the chicken, shred it, and return it to the pot. If using, add frozen peas and simmer for another 5 minutes.
- Season to taste with salt and pepper, garnish with fresh parsley, and serve.
Notes
For the best flavor, use fresh ingredients and ensure the heat is low when adding coconut milk to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg