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
1lbbonelessskinless chicken breasts, chopped (omit if vegan/vegetarian)
Red pepper flakes to taste
3cupschicken or veggie broth
1can full-fat coconut milkaround 13.5 oz
1head kalefibrous core removed and chopped
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.