Chicken, Turmeric, Ginger and Coconut Soup
Course: Soup
Cuisine: American, gluten free
Keyword: Dairy free, Easy chicken recipes, low carb soups
Prep Time: 20 minutes minutes
Cook Time: 23 minutes minutes
Servings: 6 servings
Calories: 314kcal
Author: Angela Coleby
This soup's vibrant colors and aromatic spices will make it a standout dish at your table. It's a perfect choice for those looking to indulge in a comforting bowl of soup that combines the health benefits of turmeric and ginger with the creamy richness of coconut milk.
Print Recipe
- 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
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!
Serving: 1servings | Calories: 314kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Fiber: 1g | Net Carbohydrates: 7g