Description
A healing comfort recipe packed with the goodness of turmeric and chicken, perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups low-sodium chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
- Pour in the chicken broth and coconut milk, then add the ground turmeric, cumin, coriander, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.
- Allow the soup to cook for about 20 minutes, or until the chicken is cooked through and tender.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
- Remove from heat and squeeze fresh lime juice into the soup. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like carrots or bell peppers for more nutrition.
- You can adjust the spices according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320