Warm, earthy, creamy and delicious! This Coconut Turmeric Chicken Soup is a fun twist on your comforting classic homemade chicken soup.
Total Cost: $8.53 recipe / $1.42 serving
Servings: 61.3 cups each
Author: Beth - Budget Bytes
1/2Tbspgrated fresh ginger$0.15
2Tbspolive oil (or coconut oil)$0.32
1pinchcrushed red pepper$0.02
1/2lb.carrots (about 3)$0.45
1/2bunchcelery (about 4 stalks)$0.65
1skinless chicken breast (about 3/4 lb.)*$2.97
113oz. cancoconut milk $1.99
1/2tspsalt (or to taste)$0.02
Optional for Serving
3cups cooked jasmine rice$0.53
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste (I added 1/2 tsp).
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.
*Bone-in or boneless chicken breast can be used. If using a bone-in breast, simply remove the bones as you shred the meat after simmering.**I use Better Than Bouillon concentrate to make my broth, which is much less expensive than boxed or canned broths.