Turmeric Chicken Soup with Coconut Milk Recipe

BySarah
Jump to Recipe· 4.8 from 8 reviews

If you’re looking for a comforting, nourishing soup that’s as vibrant in flavor as it is in color, you’re in for a treat with this Turmeric Chicken Soup with Coconut Milk Recipe. It’s one of my absolute favorites when I want something soothing yet packed with those amazing anti-inflammatory benefits of turmeric paired with the creamy richness of coconut milk. Trust me, once you’ve made this soup, you’ll find yourself reaching for it again and again — especially on those chilly days when you crave a bowl of pure comfort.

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Why This Recipe Works

  • Balanced Flavors: The gentle sweetness of coconut milk perfectly mellows the earthy warmth of turmeric and spices, creating a harmonious taste.
  • Simple, Whole Ingredients: Using fresh veggies, quality chicken, and natural seasonings means the soup is both healthy and delicious.
  • Versatile and Nourishing: This soup works as a cozy dinner, light lunch, or healing food when you’re under the weather.
  • Easy to Make: Even if you’re not a kitchen pro, the step-by-step method helps you get it right every time without fuss.
Turmeric Chicken Soup with Coconut Milk, immunity-boosting turmeric chicken soup, creamy coconut milk chicken soup, healthy turmeric soup recipe, nourishing chicken soup - A close-up view of a white pot filled with a yellowish-green chicken soup with visible small pieces of shredded chicken, orange carrot slices, green peas, and diced onion. The soup has a slightly oily surface with chopped green herbs sprinkled on top, especially concentrated along one side. A wooden spoon is partially submerged on the right side, stirring the soup. The pot sits on a white marbled surface visible in the background photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in my Turmeric Chicken Soup with Coconut Milk Recipe has a role that brings depth and nutrition. From the mellow carrots to the punch of garlic, these components blend beautifully, and I’ll share a few pro tips so you can shop and prep like a pro.

Turmeric Chicken Soup with Coconut Milk, immunity-boosting turmeric chicken soup, creamy coconut milk chicken soup, healthy turmeric soup recipe, nourishing chicken soup - Flat lay of a small white ceramic bowl of golden olive oil, a whole medium onion with papery skin, a large leek cut lengthwise showing white and light green layers, three vibrant orange carrots sliced into rounds, three bright green celery stalks sliced thin, three whole garlic cloves peeled, a small white bowl of bright yellow turmeric powder, a small white bowl with mixed poultry seasoning, a simple white ceramic bowl filled with rich golden chicken broth, a small white bowl of creamy white coconut milk, two raw boneless skinless chicken thighs, a small white bowl of fresh bright green parsley leaves, a small white bowl of coarse kosher salt crystals, and a small white bowl of cracked black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: A heart-healthy fat that helps sauté veggies gently and infuses flavor at the start.
  • Onion: Adds natural sweetness and forms the soup’s savory base.
  • Leek: I love the subtle, slightly sweet flavor it offers – just make sure to clean it well!
  • Carrots: For natural sweetness and a beautiful pop of color.
  • Celery: Brings freshness and balances the sweetness of carrots and leeks.
  • Kosher salt: Essential for layering flavor throughout the cooking process.
  • Garlic: A classic aromatic that compliments turmeric perfectly.
  • Turmeric: The star anti-inflammatory spice, giving the soup its golden hue and warm, earthy taste.
  • Poultry seasoning: Adds a subtle herb blend to enhance the savory notes.
  • Chicken broth: I recommend homemade or low-sodium broth for better control over saltiness.
  • Coconut milk: Brings creamy richness and a subtle tropical twist to the soup.
  • Boneless skinless chicken thighs or breasts: Thighs stay juicy and tender, but breasts work well if you prefer leaner meat.
  • Frozen peas (optional): I toss these in at the end for a pop of color and sweetness – totally optional but a lovely touch.
  • Fresh parsley: Brightens the soup at the finish and adds a bit of herbal freshness.
  • Black pepper: Adds a gentle heat and enhances all the other flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Turmeric Chicken Soup with Coconut Milk Recipe is how easy it is to adjust to your own preferences. You can dial up or tone down the spices or swap veggies in and out depending on what you have on hand.

  • Make it spicier: Add a pinch of red pepper flakes or diced fresh ginger when you add the garlic – I love this combo when I want a little kick.
  • Veggie variations: Feel free to swap peas for spinach or kale for an extra dose of greens.
  • Use bone-in chicken: I sometimes use bone-in thighs and simmer longer for richer broth, then shred the meat before serving.
  • Dairy-free and paleo-friendly: This recipe is naturally dairy-free thanks to coconut milk, perfect for special diets.

Step-by-Step: How I Make Turmeric Chicken Soup with Coconut Milk Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil in a large soup pot over medium heat. Toss in your diced onion, sliced leeks, carrots, celery, and a generous pinch of kosher salt. This salt helps draw out moisture, so your veggies soften beautifully. Stir occasionally and let them sweat for 14 to 16 minutes until the leeks are soft and just starting to caramelize. That golden color you’ll see? Flavor gold!

Step 2: Add Aromatics and Spices

Next, add your chopped garlic, turmeric, and poultry seasoning. Stir these in and cook for another 2 to 3 minutes. You’ll know it’s ready when the kitchen fills with that warm, inviting aroma – that’s the turmeric doing its magic. Keep stirring frequently here so the garlic doesn’t burn; you want it fragrant and soft.

Step 3: Add Broth, Coconut Milk, and Chicken

Pour in the chicken broth and coconut milk, scraping the bottom of the pot to loosen any tasty browned bits. Add your raw boneless chicken (I swear by thighs for juiciness, but breasts work fine too) and ensure they’re submerged. Cover partially and bring to a bare simmer. This part is key: keep the heat low so the coconut milk doesn’t separate – no boiling! Let it gently simmer for 15 to 20 minutes till the chicken is cooked through and your veggies are tender.

Step 4: Shred Chicken and Finish the Soup

Remove the lid, take out the chicken, and let it cool a minute on a cutting board. Then shred it with two forks or chop into bite-sized pieces. Toss the shredded chicken back into the pot along with frozen peas and fresh parsley. Return the soup to a gentle simmer for about 5 minutes until the peas turn bright green and the chicken is warmed through.

Step 5: Season and Serve

Finally, season your soup with salt and pepper to taste. Give it a good stir, ladle it into bowls, and if you like, sprinkle a little extra parsley on top for a fresh finish. Now grab your spoon and dive in — it’s soul-warming and so satisfying.

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Pro Tips for Making Turmeric Chicken Soup with Coconut Milk Recipe

  • Don’t Rush the Veggies: Taking the time to soften and lightly caramelize the leeks and onions adds a deep flavor base you won’t get otherwise.
  • Low and Slow Simmering: Keeping the heat low after adding coconut milk prevents curdling and keeps the soup silky smooth.
  • Use Thighs for More Flavor: I’ve tried breasts, but thighs stay juicier and add extra richness – perfect for this soup.
  • Shred Chicken Carefully: Waiting till the chicken cools slightly makes shredding easier and safer, plus less mess.

How to Serve Turmeric Chicken Soup with Coconut Milk Recipe

Turmeric Chicken Soup with Coconut Milk, immunity-boosting turmeric chicken soup, creamy coconut milk chicken soup, healthy turmeric soup recipe, nourishing chicken soup - The image shows a white bowl filled with a colorful chicken soup. The soup has a yellowish broth with small pieces of shredded chicken scattered throughout. Bright orange carrot slices and vibrant green peas float on the surface along with translucent chunks of celery. Small green herb bits are sprinkled all over, adding texture and color. A silver spoon with detailing on the handle is partially submerged in the soup, held by a woman's hand, scooping some of the ingredients. The bowl sits on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with fresh parsley to add brightness, but a squeeze of fresh lime juice can also lift the flavors beautifully. If you want a little crunch, toasted pumpkin seeds or chopped cilantro make great garnishes, especially if you’re serving this at a casual dinner.

Side Dishes

This soup is filling on its own, but I love pairing it with crusty bread or warm naan for dipping. A simple cucumber salad or a crunchy slaw also pairs well to add freshness and crunch.

Creative Ways to Present

For a special dinner, I’ve ladled this soup into individual mini cocotte pots and topped with a swirl of coconut cream and a sprinkle of finely chopped herbs – it’s elegant but still cozy. You can even serve it in toasted bread bowls for a rustic touch that makes the meal extra fun.

Make Ahead and Storage

Storing Leftovers

I let the soup cool completely before transferring it to airtight containers and storing in the fridge. It keeps well for up to 5-6 days, making it a great recipe for weekday lunches or quick dinners.

Freezing

Freezing this soup works wonderfully if you want to meal prep. After cooling it fully, I portion it into freezer-safe containers and freeze for up to 4 months. When it’s time to eat, thaw overnight in the fridge and reheat gently on the stove.

Reheating

I usually reheat the soup in a pot over low heat, stirring occasionally to keep it creamy and smooth. If using a microwave, heat in bursts and stir in between to avoid hot spots or curdling of the coconut milk.

FAQs

  1. Can I use fresh turmeric instead of ground turmeric in this recipe?

    Absolutely! Fresh turmeric adds a bright, slightly more vibrant flavor compared to ground. Use about one to two tablespoons of finely grated fresh turmeric root in place of the ground. Just be aware it can stain, so handle carefully.

  2. Is it okay to substitute coconut milk for heavy cream?

    I recommend sticking with coconut milk here because it adds a subtle sweetness and tropical note that heavy cream doesn’t provide. Plus, coconut milk keeps this recipe dairy-free and lighter in texture.

  3. Can I make this soup vegetarian or vegan?

    Yes! Swap the chicken broth for a rich vegetable broth and leave out the chicken. You can add extra veggies like mushrooms or tofu to keep the protein element.

  4. Why does the coconut milk sometimes separate when I make this soup?

    This happens if the soup boils too vigorously after adding coconut milk. To avoid curdling, always simmer gently on low heat once the coconut milk is in, and stir occasionally to keep the texture silky smooth.

  5. How long does this Turmeric Chicken Soup with Coconut Milk Recipe keep in the fridge?

    When stored properly in an airtight container, this soup lasts about 5 to 6 days refrigerated. It’s perfect for easy lunches or quick dinners during the week.

Final Thoughts

This Turmeric Chicken Soup with Coconut Milk Recipe is a gem in my kitchen rotation. It’s cozy and comforting but also loaded with wholesome ingredients that help you feel your best. I hope when you try it, it becomes one of your go-to soups — perfect for sharing with family or savoring solo with a good book. Give it a whirl, and I promise you’ll come back for seconds (and maybe even thirds!). Happy cooking, friend!

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Turmeric Chicken Soup with Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 7 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing recipe packed with vibrant vegetables, aromatic spices, and creamy coconut milk. Perfect for boosting immunity and soothing inflammation, it features tender shredded chicken simmered in a turmeric-infused broth, making it both healthy and delicious.

Ingredients

Soup Base

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk

Protein & Add-Ins

  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Cook vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 16 minutes.
  2. Add aromatics and spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently, until the spices and garlic release their fragrance.
  3. Add liquids and chicken: Pour in the chicken broth and coconut milk. Add the raw boneless skinless chicken thighs or breasts, making sure the chicken is submerged. Partially cover the pot and bring to a bare simmer. Let cook gently on low heat until chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
  4. Shred chicken and add final ingredients: Remove the chicken from the pot onto a cutting board and let it cool slightly. Shred or cut into bite-sized pieces, then return chicken to the pot. Add frozen peas if using and chopped fresh parsley. Bring the soup back to a slow simmer and let warm through and cook peas for about 5 minutes until peas are soft and bright green.
  5. Season and serve: Taste and adjust seasoning with kosher salt and black pepper. Serve hot garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory turmeric chicken soup!

Notes

  • To reheat: Warm in the microwave or gently on the stovetop over low heat.
  • To store in refrigerator: Cool completely, transfer to airtight container, and refrigerate up to 5-6 days.
  • To freeze: Cool completely, store in airtight container, freeze up to 4 months. Thaw overnight in refrigerator before reheating.
  • Use chicken thighs for juicier meat or breasts for leaner soup.
  • Frozen peas are optional but add a nice pop of color and sweetness.
  • For extra anti-inflammatory boost, consider adding fresh ginger with the garlic.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 75 mg

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