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Coconut Turmeric Chicken Soup
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Ingredients
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Step by step
Method
5 steps
- 1
Dice the onion, mince the garlic, and grate the ginger. Warm the oil in a large soup pot over medium heat. Cook the onion, garlic, and ginger for 5–6 minutes, until the onion is soft and translucent.
- 2
Stir in the turmeric, cumin, and red pepper flakes for 1 minute, until the spices smell warm. Add the chopped carrots and celery and cook 3–4 minutes, just until their edges begin to soften.
- 3
Add the chicken breast and broth. Bring the pot to a boil, then lower the heat, cover, and simmer gently for 25–30 minutes. The chicken should reach 165°F and the vegetables should be tender when pierced.
- 4
Move the chicken to a plate and shred it with two forks after a 5-minute rest. Return it to the pot, stir in the coconut milk, and warm over low heat for 3–4 minutes. Do not let the soup boil hard.
- 5
Taste for salt. Ladle the soup over cooked jasmine rice and finish each bowl with cilantro and a squeeze of lime.