Turmeric Chicken Thai Veggie Soup

It’s cold, it’s winter and it’s also the perfect time to make my Turmeric Chicken Thai Veggie Soup. The idea is that it’s a basic chicken soup, but brightened up with turmeric, fresh ginger, coconut cream and delicious spices! Cozying up to a big bowl for lunch warmed up my afternoon and I already am looking forward to the leftovers for dinner! Enjoy this recipe Xx 

Turmeric Chicken Thai Veggie Soup

It’s cold, it’s winter and it’s also the perfect time to make my Turmeric Chicken Thai Veggie Soup. The idea is that it’s a basic chicken soup, but brightened up with turmeric, fresh ginger, coconut cream and delicious spices! Cozying up to a big bowl for lunch warmed up my afternoon and I already am looking forward to the leftovers for dinner! Enjoy this recipe Xx 

5 from 2 votes

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Ingredients

  

• 1 tbsp coconut oil
• 1 onion diced
• 3 large carrots peeled and diced
• 3 stalks celery chopped
• 3 cloves garlic minced
• 1 lb boneless skinless chicken breasts, chopped (omit if vegan/vegetarian)
• 1 tsp ground turmeric
• 1 tsp fresh ginger grated
• 1/2 tsp celtic salt
• Red pepper flakes to taste
• 3 cups chicken or veggie broth
• 1 can full-fat coconut milk around 13.5 oz
• 1 head kale fibrous core removed and chopped

Instructions

 

• In a large soup pot or dutch oven, add the coconut oil and melt. Add in the chopped onion and sauté until translucent, stirring occasionally.
• Add the carrots, celery, and garlic and sauté until softened (about 3-5 minutes)
• In a separate pan, cook the chicken over coconut oil with salt and pepper until all sides are browned and the chicken is cooked through.
• Add the chicken to the soup pot, and the remaining ingredients. Stir well and cover. I simmered mine for about an hour, but you can simmer for at least 30 minutes if on a time crunch. Taste and adjust seasonings as desired.