This chicken turmeric ginger coconut milk soup offers a perfect balance of flavors, textures, and nourishment. This recipe combines the richness of coconut milk with the warmth of ginger and the earthy depth of turmeric, all while featuring tender chunks of chicken for a truly satisfying meal.
The Chief Taster has been laid up with a dreadful cold which is no surprise since he travels a lot in his current job and airports are just carriers of germs. So I went into "mother-hen mode" and made him a healthy and healing soup.
I thought that I would put together ingredients that would help his sinuses and make him feel better. I chose chicken because of its famed abilities to help a cold. Turmeric because of it's powerful anti-inflammatory properties, garlic for its antiviral effects, ginger to help the swelling of the sinuses and coconut milk because it contains fibre and lauric acid, which has been found to exhibit antibacterial, antifungal and antiviral properties too.
Although I could not taste this healing chicken soup recipe (I am a vegetarian) he declared this tasty despite his taste buds being numbed by his runny nose. The next day he was a bit better and could taste the flavors. He enjoyed it and will be eating it until I deem him better! I used chicken breasts because he is very fussy, but you could use legs or other parts of the chicken *shudders*. I used raw chicken but you could use cooked shredded chicken to speed up the soup time. I now need to work on a vegetarian version of this just in case his cold has spread!
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THE INGREDIENTS
If you want to boost the nutritional value of this ginger coconut chicken soup we would suggest that you use a homemade chicken bouillon powder. It's easy to make and great to have to hand during soup seasoning or when you are making a sauce for a chicken recipe.
- Chicken - we used chicken breasts, but chicken legs or even ground chicken could be used.
- Coconut milk - canned not from the carton.
- Stock - also known as broth, we use chicken but vegetable stock could be used.
- Onion - red onion could be substituted too.
- Garlic - we use 3 cloves but don't be scared to use more.
- Turmeric - a great anti-inflammatory spice.
- Ginger - freshly grated but ground could be used.
- Olive oil - coconut oil could be used too.
How to make chicken, turmeric, ginger soup
Saute onion and garlic.
Add chicken and turmeric.
Cook chicken thoroughly.
Add stock and coconut milk. Simmer.
Storage
Allow the soup to cool to room temperature before storing. It's essential to cool it down quickly to prevent bacterial growth. Once cooled, transfer the soup into airtight containers. You can use plastic or glass containers, or even resealable plastic bags. If using bags, ensure they are leak-proof and placed in a sturdy container to prevent spills.
Once cooled, transfer the soup into airtight containers. You can use plastic or glass containers, or even resealable plastic bags. If using bags, ensure they are leak-proof and placed in a sturdy container to prevent spills.
Freezing Chicken Coconut Soup
If you plan to store the soup for an extended period, freezing is a better option. Pour the soup into airtight, freezer-safe containers, leaving some space at the top for expansion, and seal them tightly.
The soup can be frozen for about 2-3 months while maintaining good quality. Beyond that, it may still be safe to eat but could suffer in terms of texture and taste.
When you're ready to enjoy the frozen soup, transfer it to the refrigerator the night before to allow for slow, safe thawing. You can also use the defrost function on your microwave or gently reheat it directly from frozen on the stovetop.
When you're ready to enjoy the frozen soup, transfer it to the refrigerator the night before to allow for slow, safe thawing. You can also use the defrost function on your microwave or gently reheat it directly from frozen on the stovetop.
Keto Chicken Soup Recipe Tips
- Whenever possible, opt for fresh ginger and garlic. Freshly grated or minced ginger and garlic have a more vibrant and aromatic flavor than their pre-packaged counterparts.
- The amount of turmeric can be adjusted to suit your taste. If you're new to turmeric, start with a smaller amount and gradually increase it as you become more accustomed to the flavor and color it imparts to the soup.
- Taste the soup as it simmers and adjust the seasonings as needed. Turmeric, ginger, and garlic vary in intensity, so you might need to add more or less to achieve your desired flavor.
More keto soup recipes to enjoy
Chicken, Turmeric, Ginger and Coconut Soup
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Ingredients
- 2 medium chicken breasts or other parts, cut into strips or chunks
- 3 cups chicken stock
- 14 oz coconut milk, tinned
- 1 medium onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 1 teaspoon turmeric
- 2 inch fresh ginger peeled and grated
- 2 tablespoons olive oil or coconut oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large saucepan on a medium heat.
- Add the garlic and onion and saute for 3 minutes until soft.
- Add the ginger and chopped chicken and cook for about 10 minutes until the chicken is cooked throughout.
- Add the turmeric and saute for 1 minutes.
- Add the chicken stock and coconut milk, bring to the boil and then simmer for 20 to 25 minutes.
- Season with the salt and pepper. Taste and adjust seasonings to personal taste.
- Serve, slurp and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
