Turmeric Chicken Soup With Creamy Coconut Swirl

Looking for a soup that’s both incredibly comforting and bursting with flavor? This Turmeric Chicken Soup with Creamy Coconut Swirl is exactly what you need! Inspired by the vibrant flavors of Southeast Asia, this recipe combines the warmth of turmeric and ginger with the richness of coconut milk and tender chicken. It’s a hug in a bowl, perfect for a chilly evening or when you’re feeling under the weather. Plus, the beautiful coconut swirl adds a touch of elegance that will impress your family and friends. This isn’t just soup; it’s an experience!

What You’ll Need: The Ingredient Lineup

• 500 g (1 lb) bone-in chicken thighs, skin removed: We’re using bone-in, skinless chicken thighs for maximum flavor and tenderness. The bone adds depth to the broth, and thighs remain juicy even during longer simmering times.
• 1 L (4 cups) low-sodium chicken broth, halal-certified: A good quality chicken broth is the foundation of this soup. Opting for low-sodium allows you to control the saltiness, and halal-certified ensures it meets specific dietary requirements.
• 400 ml (1 ¾ cup) canned coconut milk: Full-fat canned coconut milk is key for that creamy, luxurious texture. Don’t use the ‘lite’ version, as it won’t provide the same richness.
• 1 large onion, finely diced (≈150 g / 5 oz): Yellow or white onions work well here. Dicing finely ensures they soften and meld into the broth without being overpowering.
• 2 carrots, sliced into 0.5 cm rounds (≈120 g / 4 oz): Carrots add a touch of sweetness and color. Slicing them into rounds ensures they cook evenly.
• 2 celery stalks, sliced (≈80 g / 3 oz): Celery provides a subtle savory note and aromatic base.
• 3 cloves garlic, minced: Freshly minced garlic is essential for that pungent, aromatic flavor.
• 1 tbsp (15 ml) fresh ginger, grated: Ginger is a star ingredient, adding warmth and a slight spice. Freshly grated is always best!
• 2 tsp (4 g) ground turmeric: The heart of this soup! Turmeric provides the beautiful golden color and boasts incredible health benefits.
• 1 tsp (2 g) ground cumin: Cumin adds an earthy, warm flavor that complements the turmeric beautifully.
• ½ tsp (1 g) ground coriander: Coriander lends a citrusy, floral note to the spice blend.
• ½ tsp (2 g) sea salt, plus more to taste: Sea salt enhances the flavors of all the ingredients.
• ¼ tsp (0.5 g) freshly ground black pepper: Freshly ground black pepper adds a subtle spice and depth.
• 2 tbsp (30 ml) olive oil: Used for sautéing the vegetables, olive oil provides a healthy fat and subtle flavor.
• 1 tsp (5 ml) lime zest: Lime zest brightens the coconut swirl with a zesty aroma.
• 1 tbsp (15 ml) lime juice: Freshly squeezed lime juice adds a tangy counterpoint to the richness of the coconut milk.
• 1 tsp (2 g) cornstarch mixed with 2 tbsp (30 ml) water: This slurry thickens the coconut milk into a velvety sauce.
• 2 tbsp (30 g) toasted coconut flakes: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor.
• 2 tbsp (6 g) fresh cilantro leaves, chopped: Fresh cilantro provides a bright, herbaceous finish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Thighs: You can use chicken breast, but it may become drier during simmering. Reduce the simmering time to 15-20 minutes if using breast.
• Coconut Milk: If you’re avoiding coconut, you can try using heavy cream, but the flavor profile will be significantly different.
• Fresh Ginger: 1 teaspoon of ground ginger can be substituted for 1 tablespoon of fresh ginger, but the flavor won’t be as vibrant.
• Lime: Lemon can be used as a substitute for lime, but it will impart a slightly different flavor.

Let’s Make It: Step-by-Step Instructions

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot (Dutch ovens work wonderfully!) over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This initial sauté builds a flavorful base for the entire soup. Don’t rush this step; allowing the vegetables to soften properly releases their natural sweetness.
2. Bloom the Spices: Stir in the minced garlic, grated ginger, ground turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until fragrant. This process, known as ‘blooming’ the spices, releases their essential oils, intensifying their flavor and aroma. Be careful not to burn the garlic; reduce the heat if necessary.
3. Simmer the Chicken: Add the chicken thighs to the pot and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and easily falls off the bone. A gentle simmer ensures the chicken remains tender and the flavors meld beautifully.
4. Shred the Chicken & Season: Remove the chicken thighs from the pot and let them cool slightly. Once cool enough to handle, shred the chicken meat using two forks. Discard the bones and skin. Return the shredded chicken to the pot and season with salt and pepper to taste. Keep the soup at a low simmer while you prepare the coconut swirl.
5. Prepare the Coconut Swirl: In a small saucepan, combine the coconut milk, lime zest, lime juice, and the cornstarch slurry (cornstarch mixed with water). Heat over medium-low heat, stirring constantly, until the mixture thickens to a velvety sauce, about 3-4 minutes. The cornstarch slurry acts as a natural thickener, creating a luxurious texture. Continuous stirring prevents the sauce from sticking and ensures a smooth consistency. Remove from heat.
6. Serve & Swirl: Ladle the hot soup into shallow bowls. Using a spoon, drizzle a thin ribbon of the warm coconut sauce in the center of each bowl. Gently swirl with the back of the spoon to create a marbled effect. Finish each bowl with a sprinkle of toasted coconut flakes and a handful of chopped cilantro. Serve immediately.

The Power of Turmeric: An Ancient Remedy

Turmeric, the star of this soup, isn’t just about vibrant color and delicious flavor. It’s a powerhouse of health benefits, thanks to its active compound, curcumin. For centuries, turmeric has been used in Ayurvedic and traditional Chinese medicine for its anti-inflammatory and antioxidant properties. Combining turmeric with black pepper (which is already included in the recipe!) significantly enhances curcumin absorption, maximizing its potential benefits. This soup isn’t just comforting; it’s a nourishing boost for your well-being.

Choosing the Right Coconut Milk

The type of coconut milk you use will significantly impact the final texture and flavor of your Turmeric Chicken Soup. Full-fat coconut milk provides the richest, creamiest swirl, but you can use light coconut milk for a lighter option. If using canned coconut milk, be sure to shake the can well before opening to ensure the cream and water are properly combined. For the most authentic flavor, look for coconut milk with a high coconut content and minimal additives.

Tips for a Flavorful Broth

The quality of your chicken broth is crucial for a flavorful soup. Homemade chicken broth is always best, but a good quality low-sodium store-bought broth will also work. If using store-bought broth, consider adding a chicken bouillon cube or a teaspoon of chicken soup base to enhance the flavor. You can also simmer the broth with a few chicken bones or a chicken carcass for extra depth of flavor before starting the recipe.

Make-Ahead & Storage

This Turmeric Chicken Soup is a great make-ahead meal! You can prepare the soup base (through step 4) up to 2 days in advance and store it in the refrigerator. Prepare the coconut swirl just before serving to maintain its creamy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Frequently Asked Questions (FAQ)

• Can I use chicken breasts instead of thighs? Yes, you can, but chicken thighs are more flavorful and stay more tender during simmering. If using breasts, reduce the simmering time to 15-20 minutes.
• Is this soup spicy? No, this soup is not spicy. However, you can add a pinch of cayenne pepper or a finely chopped chili pepper to the sautéing vegetables if you prefer a little heat.
• Can I freeze this soup? Yes, but the coconut milk may separate slightly upon thawing. Stir well before reheating.

This Turmeric Chicken Soup with Creamy Coconut Swirl is a comforting and flavorful dish that’s perfect for a cozy night in. The vibrant turmeric, fragrant spices, and creamy coconut swirl create a truly unforgettable culinary experience. Don’t forget to save this recipe to Pinterest so you can easily find it again later!

turmeric chicken soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mali
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Turmeric Chicken Soup with Creamy Coconut Swirl is a comforting and flavorful dish inspired by Southeast Asian cuisine. It combines the warmth of turmeric and ginger with the richness of coconut milk and tender chicken, creating a vibrant and nourishing experience.

---

Ingredients

Scale 1x2x3x

• 500g (1 lb) chicken thighs, skin removed
• 1 L (4 cups) low-sodium chicken broth
• 400 ml (1 ¾ cup) canned coconut milk
• 1 large onion, diced (≈150 g / 5 oz)
• 2 carrots, sliced (≈120 g / 4 oz)
• 2 celery stalks, sliced (≈80 g / 3 oz)
• 3 cloves garlic, minced
• 1 tbsp (15 ml) ginger, grated
• 2 tsp (4 g) turmeric
• 1 tsp (2 g) cumin
• ½ tsp (1 g) coriander
• ½ tsp (2 g) sea salt
• ¼ tsp (0.5 g) black pepper
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 ml) lime zest
• 1 tbsp (15 ml) lime juice
• 1 tsp (2 g) cornstarch with 2 tbsp (30 ml) water
• 2 tbsp (30 g) toasted coconut flakes
• 2 tbsp (6 g) cilantro, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Vegetables: Heat oil and sauté onion, carrots, and celery until softened.
2. Bloom Spices: Stir in garlic, ginger, turmeric, cumin, and coriander until fragrant.
3. Simmer Chicken: Add chicken and broth; simmer until chicken is cooked through.
4. Shred Chicken: Remove, shred chicken, and return to pot.
5. Prepare Swirl: Heat coconut milk, lime zest, lime juice, and cornstarch slurry until thickened.
6. Serve & Swirl: Ladle soup and swirl with coconut sauce; garnish with coconut and cilantro.

Notes

For a richer flavor, use full-fat coconut milk. Bloom spices carefully to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmer
• Cuisine: Southeast Asian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 100 mg