Creamy Coconut And Turmeric Chicken Noodle Soup
This comforting and vibrant soup blends the rich flavors of coconut and turmeric with tender chicken and noodles for a hearty meal that warms the soul. It's perfect for any night of the week and packs a nutritional punch with the addition of vegetables.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 ladle for serving
- 4 bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 cups shredded cooked chicken about 2 chicken breasts
- 2 cups baby spinach
- 2 medium carrots, sliced
- 6 oz rice noodles
- 1 lime juice (of 1 lime)
- fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the ground turmeric, cumin, salt, and black pepper, stirring well to combine with the onion mixture.
- Pour in the chicken broth and coconut milk, stirring until well incorporated.
- Bring the mixture to a gentle simmer, then add the sliced carrots. Cook for about 5 minutes until they start to soften.
- Add the shredded cooked chicken and rice noodles to the pot. Continue to simmer for another 4-5 minutes, or until the noodles are cooked through.
- Stir in the baby spinach until just wilted, then remove from heat. Squeeze the lime juice into the soup and stir.
- Taste and adjust seasoning as necessary, adding more salt, pepper, or lime juice to your liking.
- Serve the soup hot, garnishing with fresh cilantro if desired.
Notes
For a vegetarian version, you can substitute the chicken with chickpeas and use vegetable broth instead.
Feel free to add other vegetables such as bell peppers or peas for extra color and nutrition.
This soup can be refrigerated for up to 3 days; just be mindful that the noodles may soak up some broth as they sit.