Creamy Coconut Chicken Soup with Ginger and Turmeric

You know those days when you just need a warm hug in a bowl? That’s exactly what this Creamy Coconut Chicken Soup with Ginger Turmeric feels like. Trust me, you’ll love it!

Interest: The coconut milk makes it super creamy, while the ginger and turmeric add a nice little kick. It’s the perfect balance of flavors—comforting yet exciting.

Desire: You’re going to want to make this soup over and over. It’s not only easy to make but also packed with goodness. Plus, it’s so soothing for the body!

Action: Ready to try it? Let’s get cooking and bring some warmth into your day!

Why You’ll Love This Recipe

Rich and Creamy: The coconut milk creates a velvety, rich soup base that’s both satisfying and nourishing.

• Spicy and Comforting: The ginger and turmeric provide a warming spice profile that enhances the flavors of the soup and boosts your immune system.
• Nutrient-Packed: With ingredients like chicken, kale, sweet potatoes, and bone broth, this soup is full of vitamins, minerals, and protein.
• Versatile: This soup is perfect as a meal on its own, or you can serve it alongside your favorite bread or salad.
• Quick to Make: With a prep time of just under 20 minutes, this soup comes together quickly, making it a great option for busy weeknights or meal prep.

Required Kitchen Tools

To make this delicious coconut chicken soup, here’s a list of tools you’ll need:

• Large Soup Pot or Dutch Oven: To cook the soup on the stovetop.
• Sharp Knife: For chopping your vegetables and chicken.
• Cutting Board: To keep things tidy while prepping your ingredients.
• Measuring Cups and Spoons: For accurate measurements of your spices and liquids.
• Wooden Spoon or Spatula: To stir and ensure even cooking.
• Can Opener: For opening the coconut milk and broth.
• Ladle: To serve your soup once it’s ready.

Ingredients

The ingredients for this soup are simple yet full of flavor. Here’s what you’ll need (exact measurements are in the recipe card below):

• Ghee, Butter, or Oil: You’ll use this to sauté your vegetables and chicken. Ghee adds a nutty flavor, but butter or oil work great as well.
• Organic, Skinless Chicken Breasts: Tender and lean, skinless chicken breasts are perfect for this soup. You can also use chicken thighs for extra flavor if you prefer.
• Yellow Onion: Finely diced, the onion provides a sweet and savory base flavor.
• Celery: Diced celery adds a subtle crunch and freshness to the soup.
• Garlic: Fresh garlic is minced to bring a bold, aromatic flavor to the dish.
• Fresh Minced or Grated Ginger: Ginger is the star of this soup, adding warmth and a zesty kick.
• Green Beans: Fresh or frozen green beans bring an extra texture to the soup.
• Shiitake Mushrooms: These mushrooms add umami and a savory depth of flavor to the dish.
• Sweet Potatoes: Diced sweet potatoes bring a touch of sweetness and a hearty texture to the soup.
• Bone Broth (or Regular Chicken Broth): I love using bone broth for its added nutrients, but regular chicken broth works just as well.
• Turmeric: This golden spice adds a beautiful color and anti-inflammatory benefits.
• Dried Thyme and Bay Leaf: These aromatic herbs enhance the flavor profile and add a touch of earthiness.
• Full-Fat Coconut Milk: The coconut milk gives the soup its creamy richness and pairs perfectly with the spices.
• Lacinato Kale (or any Kale): Chopped kale provides a nutrient-dense green, adding color and freshness to the soup.
• Lemon Juice: A touch of lemon juice adds acidity and balances the richness of the coconut milk.
• Salt and Pepper: These are essential for seasoning and bringing out the flavors in the soup.

Variations for Coconut Chicken Soup with Ginger and Turmeric

• Add More Vegetables: Feel free to throw in other vegetables like carrots, zucchini, or spinach to make the soup even more nutritious.
• Make It Spicier: If you love a spicy kick, add some chopped fresh chilies or red pepper flakes to bring the heat.
• Swap the Chicken: If you prefer, you can use turkey, ground chicken, or even tofu for a vegetarian version of this soup.
• Use Coconut Oil: Swap out ghee or butter for coconut oil for an even more tropical flavor.
• Change the Greens: If you don’t have kale, you can use spinach, collard greens, or Swiss chard instead.

Step-by-Step Instructions

1. Sauté the Aromatics and Chicken

In a large pot or Dutch oven, heat 1-2 tablespoons of ghee (or your preferred oil) over medium heat. Add the finely diced onion and celery and sauté for 5-7 minutes until softened. Add the minced garlic and fresh ginger and sauté for an additional 1-2 minutes, until fragrant.

Add the chicken breasts to the pot and season with salt and pepper. Cook for 6-7 minutes on each side, or until the chicken is fully cooked. Remove the chicken from the pot, set it aside, and shred it once it’s cool enough to handle.

2. Cook the Vegetables

In the same pot, add the diced sweet potatoes, green beans, and shiitake mushrooms. Stir well to coat the vegetables in the ghee and sauté them for 3-4 minutes, allowing them to soften slightly and absorb some of the flavors from the garlic, ginger, and spices.

3. Add the Broth and Spices

Pour in the bone broth and chicken broth. Add the turmeric, thyme, and bay leaf, and bring everything to a boil. Reduce the heat to a simmer and let the soup cook for 15-20 minutes, or until the sweet potatoes are tender.

4. Stir in the Coconut Milk and Chicken

Once the sweet potatoes are tender, pour in the coconut milk and shredded chicken. Stir everything together, allowing the coconut milk to create a creamy soup base. Let the soup simmer for an additional 5-10 minutes to heat through.

5. Add the Kale and Lemon Juice

Add the chopped kale to the soup, stirring until the kale wilts into the broth. Squeeze in the lemon juice to brighten the flavors and season with more salt and pepper to taste.

6. Serve and Enjoy

Once the soup is hot and the kale has wilted, it’s ready to serve! Ladle the soup into bowls and garnish with extra herbs or a squeeze of lemon if desired.

How to Serve Coconut Chicken Soup

This creamy coconut chicken soup is perfect on its own, but there are also many ways to elevate and serve it. Here are a few ideas on how to enjoy this comforting dish:

1. Pair It with Bread or Toast

For a complete meal, serve the soup with a slice of crusty bread, garlic bread, or toasted sourdough. The bread soaks up the creamy broth, adding an extra layer of texture and flavor.

2. Top It with Fresh Herbs

Garnish your bowl of soup with fresh herbs like cilantro, parsley, or basil. A few fresh herbs will brighten up the flavors and add a pop of color to the dish.

3. Add a Dollop of Yogurt or Sour Cream

For a creamy finish, you can top the soup with a spoonful of plain yogurt or sour cream. This adds a nice tang and contrasts beautifully with the rich coconut milk.

4. Serve It with a Side Salad

Pair the soup with a simple green salad, a citrusy avocado salad, or a refreshing cucumber salad. The lightness of the salad complements the hearty soup.

5. Sprinkle with Toasted Nuts or Seeds

Add a bit of crunch by topping the soup with toasted pumpkin seeds or chopped roasted cashews. This will give your soup a lovely contrast of textures.

6. Make It a Meal Prep Staple

This soup makes for an excellent meal prep option. It stores beautifully in the fridge and can be easily reheated for lunches or dinners throughout the week. You can even freeze individual portions for an easy meal on busy days.

Storing Creamy Coconut Chicken Soup

This soup is perfect for making ahead of time, and it keeps well in the fridge and freezer. Here’s how to store your leftovers:

Storing in the Fridge

Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally to prevent the coconut milk from separating. If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it up.

Freezing the Soup

If you’d like to keep this soup for longer, it freezes beautifully! Allow the soup to cool completely, then pour it into freezer-safe containers or zip-top bags. Be sure to leave some room for expansion. You can freeze the soup for up to 3 months. To reheat, thaw it in the fridge overnight and then heat on the stovetop, adding extra liquid if needed.

Nutritional Information

Here’s a general breakdown of the nutrition per serving of Creamy Coconut Chicken Soup with Ginger and Turmeric. Please note that this may vary based on specific ingredients and portion sizes.

Nutrition	Per Serving
Calories	400-450 kcal
Protein	30g
Fat	28g
Carbohydrates	22g
Fiber	4g
Sugar	7g
Sodium	600mg
Vitamin A	90% of Daily Value
Vitamin C	20% of Daily Value
Calcium	15% of Daily Value
Iron	10% of Daily Value

Coconut Chicken Soup FAQs

Can I use a different type of chicken?

Yes! You can use chicken thighs or even leftover rotisserie chicken for this soup. Thighs add a bit more flavor and richness, and rotisserie chicken makes the recipe even quicker.

Can I make this soup in a slow cooker?

Absolutely! To make this soup in a slow cooker, follow these steps:

1. Sauté the onions, garlic, ginger, and chicken (if using raw chicken) in a skillet before adding to the slow cooker.
2. Add the sweet potatoes, green beans, mushrooms, broth, turmeric, thyme, and bay leaf to the slow cooker.
3. Cook on low for 6-7 hours or high for 3-4 hours.
4. About 30 minutes before serving, add the coconut milk, shredded chicken, and kale. Let it cook until heated through.

Can I use a dairy-free option for the creaminess?

Yes! The coconut milk in this recipe is already dairy-free, so the soup is naturally dairy-free. Just ensure your broth is also dairy-free and check the other ingredients to avoid hidden dairy.

Is this soup suitable for people on a paleo or Whole30 diet?

Yes! The ingredients in this soup are Whole30 and paleo-friendly. Just be sure to check the broth label to ensure it’s compliant with these diets (no added sugars or preservatives).

Can I make this vegetarian?

Yes! For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add additional vegetables like carrots, peas, or tofu for added protein and texture.

Final Thoughts and Conclusion

Creamy Coconut Chicken Soup with Ginger and Turmeric is a versatile, comforting dish that delivers rich flavors, warming spices, and health-boosting nutrients in every spoonful. This soup is perfect for chilly days, meal prepping, or as a wholesome dinner that will leave you feeling satisfied and nourished. With the combination of coconut milk, turmeric, and ginger, this recipe not only tastes incredible but also offers anti-inflammatory and immune-boosting properties, making it a fantastic choice for overall health and wellness.

Whether you make it for a special occasion or as a go-to weeknight dinner, this soup will surely become a family favorite. It’s customizable, easy to make, and full of vibrant, wholesome ingredients that will keep you coming back for more.

Recipe FAQs

Can I add more spices to this soup?

Yes! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the soup. For a more intense flavor, you can also add ground cumin or coriander. Just remember to adjust the seasonings to your taste.

Can I use other types of broth?

Certainly! While chicken broth or bone broth is ideal, you can also use vegetable broth for a lighter, vegetarian version of the soup. Be sure to taste and adjust seasonings as vegetable broth may be milder in flavor.

How can I make this soup thicker?

If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender, or you can mash some of the sweet potatoes to add creaminess. You can also use a little more coconut milk or a thicker broth to achieve the desired texture.

Can I make this soup spicier?

Yes, feel free to add more ginger or introduce fresh chilies to give the soup an extra kick. For a smoky heat, chipotle powder or smoked paprika can also be great additions.