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Coconut Turmeric Chicken Soup
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I love adding coconut milk and turmeric to chicken bone broth. This recipe is inspired by my order at Springbone Kitchen in Williamsburg, favored for its immunity boosting properties. In this recipe I’ve turned it into a simple chicken soup. While I prefer to use my homemade chicken stock for this coconut turmeric chicken soup you can also use store-bought stock or bone broth. Because this is such a simple soup, I recommend using the highest-quality ingredients for the best flavor. If you love comforting soups like this try this green curry noodle soup.
Why You’ll Love This Recipe
- Comforting and nourishing: This soup is warm, creamy, and packed with anti-inflammatory ingredients like turmeric, ginger, and garlic so it’s perfect when you’re feeling under the weather.
- Bold, vibrant flavor: Coconut milk adds richness while lime juice and fresh herbs keep it bright and balanced.
Key Ingredients in This Recipe
- Chicken – Lean chicken breasts are simmered in the cooking liquid adding additional chicken flavor to the soup while it cooks through. I remove the cooked chicken from the soup and shred it before adding to the broth for serving. You can easily swap pre-cooked shredded chicken or leftover cooked chicken for the chicken breasts in this recipe.
- Turmeric – Turmeric is a colorful root in the ginger family used in a lot of curry pastes for its warm flavor. I use the powdered version for this recipe. Spices are freshest when ground just before using, but pre-ground powders are best used within 6 months to 2 years. Be careful when cooking with turmeric as it can stain things a bright golden yellow color (I recommend using darker spatulas).
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables, while broth is made with the meat (think chicken soup). Chicken stock has a much richer, more robust flavor that comes from the collagen released from the simmering bones.
- Coconut milk – Coconut milk gives the broth a creamy finish. Coconut comes from the creamy liquid inside mature coconuts. While frequently used in place of dairy, it adds a subtle coconut flavor to this soup that complements the turmeric.
- Noodles – Noodles help to finish this soup and make it a more complete meal. I use a thick wheat noodle, though ramen noodles also work well! I used noodles that were already cooked in the package. Cook the noodles separately then add to the pot just before serving.
- Garlic – I sauté some of the garlic with the base of the soup, alongside the shallot and green onions, while reserving some of the raw garlic to add before serving for a more pungent, spicy taste.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Chicken: While I simmer chicken breasts in the soup, you can add pre-cooked shredded chicken just before serving, or use another cut like chicken thighs.
- Noodles: I use a thick wheat noodle for the soup but ramen noodles or any favorite pasta shape works well. You can also swap the noodles for cooked white rice.
- Wine: While it adds flavor you can omit the wine.
How to Make Coconut Turmeric Chicken Soup (Step-by-step)
Heat a large heavy-bottomed pot over medium heat, add the oil and heat through, Add the shallot, whites of green onion and ¾ of the garlic. Sauté until the onions are soft, stirring occasionally, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.
Add the turmeric and continue to sauté until fragrant, stirring constantly, about 1 minute.
Pour the wine into the pot to deglaze the pan. Lower heat to medium-low and let the mixture react until almost evaporated, about 8 minutes.
Add the stock and bring to a simmer over medium heat, then add the chicken breasts. Cover and cook until the chicken breasts are cooked through, about 30 minutes.
Remove the cooked chicken from the pot to a cutting board. Let cool slightly, then shred the chicken using forks and set aside.
Add the coconut milk and soy sauce, stirring to combine. Add the cooked noodles followed by the chicken and let warm in the broth.
Ladle the soup into bowls and finish with the remaining raw garlic. Garnish with the remaining green onions, cilantro and chili crisp (optional).
How to store leftovers
I recommend storing the noodles and broth separately. I reheat the broth in a saucepan over medium heat and stir occasionally until heated through. Add the noodles to the pot once the broth is warmed. You can also let the soup cool then add it to a resealable bag and freeze it flat for up to 3 months.
FAQ – Frequently Asked Questions
Yes! The recipe is naturally dairy-free thanks to coconut milk, and it’s gluten-free as long as you use gluten-free broth and noodles (if adding any).
I recommend using full-fat canned coconut milk for the creamiest texture and richest flavor. Light coconut milk works but will make the soup thinner.
Yes! Rotisserie chicken is a great shortcut! Just stir in shredded cooked chicken during the last few minutes of simmering to warm through so it doesn’t overcook.
Yes! You can easily freeze this soup, but I recommend omitting the noodles until it’s thawed. Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stovetop
Other Recipes to Try
If you enjoy this coconut turmeric chicken soup recipe, give these a try:
I hope you love this coconut turmeric chicken soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy!
Coconut Turmeric Chicken Soup
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Ingredients:
- 3 tablespoons vegetable oil
- 1 medium shallot, diced
- 4 green onions, greens and whites divided
- 4 cloves garlic, minced, divided
- 2 teaspoons turmeric
- 1 cup white wine
- 6 cups chicken stock
- 1½ pound chicken breasts, cut into 1” thick strips
- 1 (13.5-ounce) can coconut milk
- 2 teaspoons soy sauce
- 9 ounces cooked thick wheat noodles
- Chopped cilantro, for garnishing
- Chili crisp, for garnishing (optional)
Instructions:
- Heat a large heavy-bottomed pot over medium heat, add the oil and heat through, Add the shallot, whites of green onion and ¾ of the garlic. Sauté until the onions are soft, stirring occasionally, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.
- Add the turmeric and continue to sauté until fragrant, stirring constantly, about 1 minute.
- Pour the wine into the pot to deglaze the pan. Lower heat to medium-low and let the mixture react until almost evaporated, about 8 minutes.
- Add the stock and bring to a simmer over medium heat, then add the chicken breasts. Cover and cook until the chicken breasts are cooked through, about 30 minutes.
- Remove the cooked chicken from the pot to a cutting board. Let cool slightly, then shred the chicken using forks and set aside.
- Add the coconut milk and soy sauce, stirring to combine.
- Add the cooked noodles followed by the chicken and let warm in the broth.
- Ladle the soup into bowls and finish with the remaining raw garlic. Garnish with the remaining green onions, cilantro and chili crisp (optional).
Notes:
Nutrition:
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Our whole family was sick this week and we needed something like a hardy chicken soup. I found this recipe and it was exactly what I was looking for! The melody of flavors were delicious. The directions were easy to follow. I can’t wait to make it again.
So happy to hear you enjoyed! Hope everyone is feeling better.