It’s self care Saturday over here at the Budget Bytes house and I’m eating this super cozy Coconut Turmeric Chicken Soup. With chilly temps outside I knew I wanted to make a pot of chicken soup, but decided to change up my classic version by combining it with my favorite aspects of my Golden Coconut Lentil Soup. The combo is absolutely FANTASTIC! Warm, cozy, creamy, and aaaahmazing.
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How to Serve Coconut Turmeric Chicken Soup
This soup itself is awesome, but I topped mine with a small scoop of jasmine rice, a little fresh cilantro, and wedge of lime. You could also serve it up with a piece of naan bread for dipping into the delicious broth.
Coconut Turmeric Chicken Soup
Servings 6 1.3 cups eachIngredients
- 1 yellow onion ($0.21)
- 2 cloves garlic ($0.16)
- 1/2 Tbsp grated fresh ginger ($0.15)
- 2 Tbsp olive oil (or coconut oil) ($0.32)
- 1/2 Tbsp turmeric ($0.15)
- 1/2 tsp cumin ($0.05)
- 1 pinch crushed red pepper ($0.02)
- 1/2 lb. carrots (about 3) ($0.45)
- 1/2 bunch celery (about 4 stalks) ($0.65)
- 1 skinless chicken breast (about 3/4 lb.)* ($2.97)
- 3 cups chicken broth** ($0.39)
- 1 13oz. can coconut milk ($1.99)
- 1/2 tsp salt (or to taste) ($0.02)
Optional for Serving
- 3 cups cooked jasmine rice ($0.53)
- 1 handful fresh cilantro ($0.25)
- 1 lime ($0.22)
Instructions
- 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.
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Notes
Nutrition
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How to Make Coconut Turmeric Chicken Soup – Step by Step Photos
Begin by dicing one onion, mincing two cloves of garlic, and grating about 1/2 Tbsp fresh ginger. Add the onion, ginger, and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent. Once soft, add 1/2 Tbsp turmeric, 1/2 tsp cumin, and a pinch of red pepper flakes. Sauté for about one minute more to toast the spices.
While the onion, garlic, and ginger are sautéing, peel and chop 1/2 lb. carrots (about 3 medium carrots), and chop 1/2 bunch celery (about four large stalks). Add them to the pot and continue to sauté for a few minutes more, or just until they begin to soften.
Add one chicken breast to the pot along with 3 cups chicken broth. It’s okay if the chicken broth doesn’t completely cover the chicken. 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 pot simmer for 30 minutes.
After 30 minutes of simmering, remove the chicken breast and use two forks to shred it.
Return the shredded chicken to the pot and add one 13oz. can of coconut milk. Stir to combine and heat through over medium-low. The fat from the coconut milk will look a little clumpy until it heats up and melts into the soup.
Once heated through, give it a taste and add salt as needed. I added 1/2 tsp, but this amount will depend largely on the salt content of the broth you used.
Serve the Coconut Turmeric Chicken Soup with a small scoop of cooked jasmine rice, a few fresh cilantro sprigs, and a wedge of lime.
Is the rice included in the nutritional information (calories, etc)?
This was absolutely Divine! I didn’t have any limes though. I made it with “generous” spices. Coconut milk is magical.
I love this recipe! I make it vegan by using a can of chickpeas instead of chicken breast and it turns out so good every time
Awesome soup! I used Costco rotisserie chicken so only cooked 30 minutes ro keep carrots and celery somewhat crispy. My husband, who is NOT an adventurous eater, says I should make it again. That is automatically a 5 star recipe.
Absolute winner! For modifications, I left out the onion and garlic to be low FODMAP, and literally just put all remaining ingredients aside from thr coconut milk into the crock pot for four hours on high. Then I shredded the chicken, put it back in, and added the coconut milk. I also added a block of rice noodles at that time too! Will definitely make again, and will probably add some cayenne and more Cumin.
This was SO delicious! We had this with toasted homemade sourdough rather than rice (just what we had on hand). Everyone went back for seconds!
Delicious. I doubled the seasonings but otherwise minimal modifications. Really enjoyed it.
AMAZING!!! Tastes almost like thai yellow curry – but soo much simpler to make & so much more affordable than takeout!! I make this when I’m craving thai takeout and it definitely hits the spot.
Also some tweaks I love: adding way more garlic (I do this to every recipe ever), adding diced potatoes, and adding a bit more turmeric and cumin.
Served with white rice this is sooo good!
One of the best soups I’ve ever had. Since I made this for my family I’ve probably made it at least 6 more times since then and we all love it!!!
I love, love, love this soup. I never write reviews, but this recipe deserves it. It has great flavor made just as written. I add lots more vegetables cuz that’s what I like. I’ve added baby bok choy, mushrooms, peppers and baby corn. I have also made it with shrimp in place of the chicken. Thanks for a great recipe!
I have been holding onto this recipe for awhile to try. Finally made it tonight and it did not disappoint! So delicious and comforting with simple ingredients. 5 stars!
Yummm!! The perfect soup for a cold winter day. I’ve never had a budget bytes recipe that I didn’t like :)
LOVE THIS SOUP!!! OMG!
I make this regularly thanks so much for this recipe. I leave out the cumin because I don’t like it.
I crave this soup all the time and it is so easy to make.
Love it over coconut jasmine rice with cilantro and lime as suggested.
This is one of my all-time favorite recipes and I am not even a soup person. I switched it up a little by adding two teaspoons of Thai green curry paste, leaving out celery, and throwing in a bag of spinach at the end. It was absolutely delicious.
This soup is spot on — it’s flippin’ delicious. I’m pretty sure it has medicinal qualities too. In the autumn/winter, I make a big batch of this when I feel the onset of an illness. I swear it reduces cold/flu symptoms. Maybe it’s because it’s hot and broth-y, maybe it’s because the leftovers are convenient and just as delicious, but something about this soup is on another level. Don’t do yourself a disservice; make a big ol’ pot of this!!!
Delicious! I like to mix it up sometimes and use udon noodles/some other type of noodle instead of rice sometimes and I usually add spinach. It’s become a regular chilly day meal!
SUPER TASTY! I was a little cavalier with the recipe, but it turned out great! I didn’t have an onion so I dumped some toasted onion chips and some onion powder in there, and I didn’t have enough carrots so I threw some frozen veg in. I added extra turmeric, cumin, and garlic. I also tossed the chicken (cut into pieces) in flour and Sazón Goya and seared it in the pan after sautéing and removing the carrots and celery. I tossed more of the Sazon Góya (what can I say, that stuff is magic, MSG is amazing in soups!) into the pot, and at some point I also deglazed the pot with cheap beer. My only regret was not making any rice to go with it, but I was too hungry and didn’t have the foresight to follow the extra suggestions. I think the lime, cilantro, and rice would have made it perfect.
Can you make this in the slow cooker? If so, what modifications need to be made
This is one of my favorite soups ever. I like to throw in a second chicken breast for extra protein and add about a cup more broth, but otherwise I don’t change a thing. The flavors are just perfect.
This is a hit for the entire family and is asked for often. Dang yummy and a good tummy filler with rice. Sometimes I cheat and toss in a bag of frozen veg soup mix to add even more veg — pretty and delicious! #SoupSundaySupper
Good recipe. Flavor was more subtle than I expected, but we all agreed it was tasty.
How strong is the ginger flavor in this? I don’t care for ginger. If the ginger flavor is present, do you think I can leave it out/substitute and it will taste fine? Thanks
Just leave it out.
This is a lovely recipe that feels healthy and great in my gut. I definitely recommend including the cilantro and lime – otherwise the flavor profile is a little bit incomplete. Thanks for another great one!
Excellent. Served over rice. All 5 in the house LOVED it!. Double batch was gone same day. Making it again today. Only changes were thighs instead of breasts. One can coconut instead of 2 for the double batch. Added curry powder suggestion from comments.
I’ve had a cold recently and this soup was everything I needed! Yummy and filled with veg to help me get those good vitamins. I made a couple tweaks based on other comments that I think added to the finished product:
1. A couple drops of fish sauce really added some nice depth to the flavor, as did about a tsp of curry powder
2. Spinach paired nicely with the other veggies, I added a sizeable handful at the end.
3. I used lite coconut milk which I think kept it from being too rich.
Let me know if anyone else tries this and what you think! Again, fabulous recipe for when you’re feeling under the weather.
I love this soup! I would recommend cutting the chicken breast into several smaller pieces and simmering for only 15-20 minutes (check with thermometer if you wish). Remove and shred while veggies continue to cook. Then return chicken to pot to rewarm.
I make a lot of BB recipes, but this is honestly one of the best. I don’t think I’ll ever make chicken soup any other way ever again. I added finely diced baby potatoes at the same time as the chicken, and I sliced the chicken to help it cook faster. Two words: A. Mazing.
Do you know if this freezes decently considering the use of coconut milk instead of a dairy milk? Thanks!
I don’t think I’ve tried freezing this one, so I’m not quite sure. If the coconut milk does separate a bit upon freezing and thawing it would still be okay to eat, just not very aesthetically pleasing. :)
I often make a big batch of this soup and freeze in mason jars with some rice on top. I find that it freezes perfectly and makes a perfect lunch. I am not sure, but have heard the lite coconut milk does not freeze as well.
I can’t actually speak to this exact soup, but I have frozen lots of other soups, including one where coconut milk is 100% of the broth (whereas here it makes up 25% of it), and those have all defrosted just fine. I just put a couple servings of this into the freezer tonight.
I have to order groceries right now and they brought thin fillets instead of breasts. Will that work for this recipe or should I cook the chicken first separately and add it in later?
Those will cook a lot faster, so I would let the soup simmer for a while before adding the chicken. They’ll probably only need 15 minutes or so. :)
We’ve been making this at least twice a month! An absolute hit with us, and our two tweens. I make a double batch and it’s gone within a day or two. We top it with chili oil for a bit more punch, and really enjoy it with a side of naan as well. It’s such a comforting and cozy soup, but a fun fresher flavor profile than a “classic” chicken soup.
Made this last night – I was quite happy with it, but my boyfriend really didn’t enjoy the coconut flavour, he found it too overpowering.
Might make this again with a substitute milk.
This quickly became a family favourite!! It’s super healthy yet tastes so indulgent!
Does the nutritional information include the rice? I’m looking for low carb recipes and it would seem without the rice this could be a low carb soup or at least less than 30 carbs…
It was supposed to (we calculate including everything listed in the ingredient list), but it didn’t look like it was, so I went ahead and recalculated it. The numbers now definitely include the rice. :)
Delicious! We make this often! We are vegan, so we substitute Better than Bouillon No-Chicken flavor, and use either Soy Curls, cauliflower, and/or chickpeas. Amazing! Thanks for this awesome recipe!
Just made this, it is delicious!
Made this soup and it was amazing! I sautéed like the recipe and cooked everything in my instant pot on high for 14 minutes. I also subbed chicken breast for thigh and it was delicious. I wanted a little more complex flavoring so I added cinnamon, a bit of curry powder and garlic powder. Another staple recipe budget bytes!
Delicious. Didn’t have cilantro, so used fresh parsley. Added about 1/2 c chopped tomato.
I am not a fan of celery what other veggie would you recommend substituting it with ?
I don’t think there’s anything similar, so I’d just leave it out.
I’m not a big fan of celery either so I used a can of garbanzo beans just to fill the space the celery left. Was delish.
So tasty and healthy, loved it
Hi Beth!
I made this a long time ago and it was delicious. Just curious if I can add a second chicken breast, without changing the rest of the ingredients (like amount of broth), or would that they everything off?
Absolutely, yes, that shouldn’t require any other changes. :)
Not bad! Love how healthy this is. It’s pretty bland without the rice tho. The soup needs more depth so next time I’ll try simmering the broth for way longer.
I’m going to try this recipe tonight. I haven’t made it yet, but I’m wondering if a little fish sauce would add the depth you’re wanting.
This was a semi sweet delicious soup. Glad I stepped out the box. Thanks
I can’t wait to make this soup but I have two questions:
1- can this be made in a slow cooker?
2- is it detrimental to the recipe not to use ginger?
Thanks!
Unfortunately, I haven’t tested this one with a slow cooker, so I’m not sure how this would turn out. And yes, I would say you definitely don’t want to skip the ginger. :)
my husband is allergic to coconut is there a substitute for the coconut milk. I really want to make this!!! Thanks!
No, unfortunately, the coconut is one of the main flavors for this one, so the recipe wouldn’t be the same without it. :(
Made this to eat for lunches this week! Really satisfying with the rice. I ended up adding some curry powder in addition to the turmeric and topping with sriracha for a little extra spice! Also added half a bag of spinach at the end because I needed to use it soon and it complemented the dish nicely and got some more veggies in there
Made this for dinner and my husband and I loved it!
I think I may try the cauliflower substitute one of the reviewers mentioned with vegetable broth for my vegan/vegetarian friends!
This recipe is easy and delicious! Nice flavor and very versatile. I had it for breakfast & used homemade naan to soak up the broth. Appreciate the accurate cost breakdown and cooking/prep time. Blogs that underestimate cost & time for recipes drive me nuts!
Wow so cozy! Tasted great, thank you!
Reminds me of a recipe from this new cookbook I found with 108 veggie/vegan recipes, they use cauliflower to give the bite rather than chicken but it’s still got that golden glow like this one!
https://doronyoga.com/doron-yoga-cookbook/
I have made this soup several times and absolutely love it! I usually add more turmeric because I love it.
Question: I found fresh turmeric at my produce store. Any idea how much I would use?
Love the soup! Just a question though… does the nutritional info count the optional rice or is it just the soup alone?
The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion.
This has become one of our go-to meals. My daughter begs for it!
This was simple and delicious! I used an extra cup of broth and 2 chicken breasts. My son called it “magic. soup” because it cleared up his sinus congestion. Thanks for the great recipe
Just made with additional two cups of broth and my last 2/3c wild rice. Just what we need this cold winter night!
This recipe is amazing. I personally love to add bell peppers and pickled red onions (your recipe!) on top of it before serving.
Love this recipe! I’ve made it several times for my husband and I. It’s easy to put together and always turns out flavorful. I’ve had leftover rotisserie chicken on hand a few times and subbed that in place of the chicken breasts and it still turns out wonderfully!
Love hearing that you used your leftover rotisserie! Thanks for sharing Miranda
This is so yummy!! Thank you for such great recipes!
Thank you Brittany!
Made this in the instant pot and it’s a hit! I do recommend doubling up the spices if you like a kick. 12 minutes in the IP and quick release after 10 minutes. Sautéing before hand per insructuons. Thanks Beth!
Thanks for sharing W!
This was delicious. I did add 2 cans of coconut milk, cooked my chicken in advance and didn’t serve with rice but that is all personal preference. Thank you for this recipe, we will add it to our rotation for sure!
Good to know! Thanks Lesley!
What is in the thick layer of solid fat on top after refrigerating this—all chicken fat or is it partly coconut milk too? If it’s only chicken fat I’ll scrape it off but if there’s coconut in there too I don’t want to lose that!
It’s definitely mostly coconut oil. :)
I have made this twice — once the way it was written (yeah, I added some hot sauce to my bowl, but I am *almost* one of those people who carries a little Tabasco bottle in my bag) and once the “well, crap, I have 5 grains of rice left” way. I had rice noodles and green curry paste, so we shifted it into Thai gear. Great soup as is, also great vehicle for using up other stuff you have on hand. Yum.
This is one of my favourites that I’ve come back to again and again :) Chicken noodle soup can get a little boring, I feel this recipe takes it to the next level of comfort. Thank you!
I made this for a dinner I hosted last week and it was a hit! Since I made a larger pot, I obviously had to add more spices and herbs. I also added some black pepper because I add it to nearly everything. Other than that, I skipped the rice and added both lime zest and lime juice — nice flavors! I had several servings last week and froze the rest, so I can enjoy it again, probably this weekend. Thank you, Beth, for another awesome recipe! I included it in my blog too.
https://alongthecamelride.com/2019/03/25/meal-prep-monday-back-to-reality-and-meal-prepping/
I make soup each week and freeze in mason jars to take to work each day. Budget friendly, yummy and healthy – the best of all worlds! This soup looks amazing! Would it freeze well? Should I freeze the rice separately or could I place on top of the cooled soup and then pop in the freezer?
I think this would freeze great. :) I usually freeze my rice right in my soup when I freeze things like this, but you can do it either way.
This is my go to soup now! Absolute favorite! What I’ve been doing is placing the soup in mason jars and leave enough room that I can add the rice at the top. When I dump it into my bowl, it mixes beautifully. Also was wondering how to adapt for an Instant Pot (my new toy). I was wondering if it could go on high pressure for 10 minutes since there’s only one piece of chicken?
That’s a great idea Deb!
The entire family loves this, even my picky eating son came back for seconds. Finding a dish we can all agree on is a rarity, and this recipe is definitely a keeper. Thank you for the creative recipe, it is now on our repeat meal list!
This is officially one of my favourite soups! It’s also honestly a really great hangover food. I often make a big batch of it and have it for leftovers with my boyfriend and friends for the next couple of nights, but how long does this usually last in the fridge?
Probably about 4-5 days. :)
Fabulous! I made it vegan substituting canned cannelini beans for the chicken and I used vegetable broth and a whole lot of crushed red pepper because we’re spicy people.
Thanks Beth for another winner!
This recipe was originally based off of her vegan Red Lentil Coconut Turmeric Soup. She linked to it in the description of this recipe. You should try it! Very tasty!
Thanks! Will do!
This recipe has become an instant favorite in my house but I’ve been reading the new research showing much of the turmeric marketed to US consumers contains lead ( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5415259/ ) and I have little kids. Can you recommend a substitute for the tumeric in this recipe (and–another fave!– in your curried beef and peas recipe?) Thanks!
You could definitely do a curry powder instead, but many of those probably have turmeric as well.
You can buy fresh turmeric root and grate it as you would ginger. Then you can be sure it’s the real deal. You will want to use more fresh turmeric than dried to make it equivalent., though. https://www.healwithfood.org/substitute/fresh-turmeric-root-convert-dried-powder.php
My daughter is sick so I made this soup. My kids were raised overseas so these flavors tasted much like home to them. I will make this soup every time a member of my family is sick, from now on. I didn’t have celery, but it was just fine without it. I also completely forgot the lime. Delicious!!
Delicious!! Made it tonight and it turned out AMAZING. We made a few small tweaks to it and still turned out great. We substituted the one chicken breast with four smaller chicken thighs (based on what was already in the fridge) and then cooked it in our InstaPot using the “Saute” and “Soup” settings. Definitely plan to make this again and bring to potlucks. A very well done twist to the classic chicken soup.
I made this tonight and loved it! I used two chicken breasts instead of one to bulk it up and added some leftover kale I had at the end which was a great addition. Next time I’ll add more red pepper flakes or a jalapeño to make it spicier. Delicious!
Mmm!!! This is one of my favorite recipes you’ve ever done! So so yummy! I made mine in my pressure cooker instead and it came out really well! Sauteed everything just like your recipe then set for 20 minutes at medium high pressure with the chicken fully submerged. I also subbed extra carrots for the celery since I don’t care for it and added lime zest just because I hate using a lime without zesting it first 😂
Outstanding. So good I’m literally still eating my first bowl while writing this review.
Only change I made was kicking up the heat with some cayenne at the end. If you like spicy, don’t be afraid to try it!
I will most definitely be making this again! And again. And again…
Everyone in my house loved this. I used leftover chicken from a roasted chicken I made the other night. The rest of the ingredients I had on hand, and it made almost zero mess in the prep! A keeper!
Delicious and so easy to make! I love budgets bytes recipes!
This looks so good, and I’ve really been wanting to try a turmeric-based recipe! I’m allergic to coconut, though. Can you think of any substitutions that would work with this? Dairy milk? Almond milk, maybe?
I would probably add a thicker dairy milk such as evaporated milk or half and half.
Perhaps some heavy cream, but personally I’m a fan of the way the flavor of the coconut in particular matches with the turmeric and ginger.
I made this for meal prep this week and absolutely loved it! Standard chicken soup is pretty boring to my tastes, but adding coconut milk, lime, cilantro, and spice turned this into something I looked forward to eating. I wanted to bulk it up a little bit so I used two chicken breasts and it turned out great. Kept the rice separate for leftovers and just added it in right before heating. Next time I might add some red bell pepper to the veggies – think that would work well with these flavors. Thanks for another winner, Beth!
Holy cow this is good. I don’t think I’ll ever be able to eat plain chicken and rice soup again. It’s easy to make and delicious. I will definitely be making this again.
This was soooo good! I subbed bok choy because I didn’t have celery (I added the green part at the end with the coconut) and we absolutely loved this. A keeper for sure.
This recipe is the best option to make at the end of the month when one has low budget. I tried this recipe without any amendment & it was superb, perfect for the chilly nights. I made it for a friend who hated coconut, so I replaced coconut milk with plain milk & used curry powder instead of turmeric powder. The soup turned out just awesome!
This was sensational. I used frozen garlic cubes and frozen ginger cubes for expediency. It’s probably even more amazing if using freshly grated ginger but, even with the shortcut, this was DELICIOUS.
Very tasty on a cold winter night! Great twist on chicken soup. Next time I might use two chicken breasts so it’s a little meatier.
I made this yesterday ! Today it is even better. This is wonderful, so full of flavor 😋 The hardest part is chopping the veggies 👍
MY NEW FAVORITE.
I want everyone to taste this. 💜
Delicious! Made this for my husband, who is under the weather with a bad cold. I used boneless skinless chicken thighs instead of breasts, and added grated galangal in addition to the ginger. We like it spicy, so I also added diced Thai chiles. I hope the turmeric and other aromatics will help kick his cold! Thanks for the recipe, Beth :) Another Budget Bytes winner.
Made this for dinner yesterday and it was delicious! I had never used these spices and coconut milk before so I had no idea how it would taste, but I really loved it with rice :)
Made this today for lunch on a rainy Saturday and my husband and I just finished practically licking our bowls clean! This was the first time I’ve used turmeric and I’m a big fan now! Yet another amazing recipe from you!
We love soup in this house and going by the ingredients, I knew we would love this soup. It was absolutely delicious. I followed the recipe but reduced the celery and increased the carrot and onion. (Not a big celery fan). We like spicy so doubled the turmeric and red pepper flakes. Would highly recommend….you will not be disappointed. I made it in my IP as I now do with all my soups.
Thank you for such a lovely recipe.
May be a silly question, but which button/what time did you set on the IP? I got one for Christmas and absolutely love it. I’m always interested in how others are using it!
Would this soup freeze well?
I haven’t tried freezing this one, but I bet it would. If you get a little separation upon thawing (the coconut fat may clump and separate), it will most likely melt back together upon reheating.
It seems like you use fresh ginger quite a bit. Do you have tips on how to store it? I usually just use dried ginger because my fresh ginger goes bad.
Yep! Store it in the freezer, in a freezer bag. That way it stays fresh and you can just grate a little bit at a time as needed. It grates super easy when frozen, too. It doesn’t get stringy and clog up your grater. :)
This is one of the most amazing things I’ve made so far this year. SOOOOOO DELICIOUS!! Followed directions except I had some extra shredded chicken on hand, so added that towards the end instead of cooking a chicken breast in the broth. I was licking the bowl.
I made this last night and it is delicious! It’s a great change up from chicken noodle on a rainy day.
I didn’t have any cilantro, but I did have scallions, so I sliced one up and added that instead, it was a really great alternative.
I have a can of Trader Joe’s “light” coconut milk in my pantry, do you think I could use that or would you recommend only using full fat?
I think you could get away with using light for this one. It will be less creamy, for sure, but I bet it would still be delish. :)
Can confirm! I used Trader Joe’s Light Coconut Milk and it wasn’t as creamy but still delish. I also had frozen chicken breasts that I put in my Instant Pot (2 breasts, a little over 2cups of water for 12 mins on high pressure) and I used the liquid from that as my chicken broth for the soup.
I’m really glad this recipe came out because I made your regular chicken noodle soup for last week and I still had celery and carrots to use.
Made this tonight and will definitely make again soon! SO. GOOD.
Made this tonight, serving it with extra rice so it would be filling enough for my boyfriend. I followed the recipe exactly except for using two chicken thighs I had on hand instead of chicken breast. Absolutely delicious—savory and rich without being heavy, a little spicy without ever being hot. Will be making this one again for sure.
How about some instant pot directions??
Based on lots of other soups I’ve made, I bet it’d come together much in the same way in about 10 minutes under high pressure!
I just made it in the Instant Pot. I used the saute function for the garlic, ginger, onions, spices, carrots and celery. Then I added the chicken and broth, closed the lid and switched to high pressure for 10 minutes (per Mark’s suggestion). Pulled the chicken out and shredded it after releasing the pressure, added the coconut milk and it turned out great!
The only thing I might do differently in the future is decrease the broth to 2 cups. It seems like the Instant Pot retains a lot more liquid, making the soup more “soupy.” That being said, the broth is delicious, so I have no problem with having extra in this case!
Looks Amazing. I just took some chicken out of the freezer for dinner tonight. I have all the ingredients on hand, including home made stock. I generally stew a chicken once a month in organic stock.. Then after removing the bones, I stew the bones again adding 4 cups of purified water (Berkey purifier). Then I have basically homemade stock to use in recipes like this for the next month. I freeze it in 4 cup portions and have about 12 cups by the time I am done. Much less salt than Better than Bullion. Though I have better than bullion on hand in several versions and do use it when I just need to add some flavors and not a lot of liquid. B-t-B works great in rice for example. I add a spoonful the water in the pot of rice before cooking and it flavors and salts the rice beautifully. But this recipe will be amazing. I also make tamarind past from raw tamarind and will add that as some garnish to this lovely soup. Thank you for such a timely recipe.
Made this tonight for my household that’s fighting the cold! Perfect chicken noodle soup alternative!!
This is SO GOOD!!! Made it last night and will probably make it again today! Thank you for this.
Looks delicious! I love the Golden Coconut Lentil Soup version too, and am trying to use up some lentils/pantry ingredients that I currently have. Do you think adding red lentils to this soup would work well?
Yes, I think you could do that successfully. :)
Looks great. Any suggestions for thickening it up, stew-like? My spouse won’t eat “liquid foods” (?? men.) – I usually end up doing a cornstarch slurry at the end but wondered if there was another way.
I think I would try adding some red lentils, which break down when they cook and will help thicken the broth. Maybe add about 1/2 cup?
Hey! This looks amazing and I want to make it! Just wanted to note that coconut milk is not in the list of ingredients.