COCONUT TURMERIC CHICKEN SOUP
It’s self-care Saturday in the Budget Bytes house, and I’m enjoying this warm Coconut Turmeric Chicken soup. With the frigid temperatures outside, I was compelled to cook chicken soup. It was time to switch up my traditional recipe by mixing it up with the best elements I love about the Golden Coconut Lentil Soup. This combination is simply outstanding! Warm, cozy, delicious, and unique.
HOW TO SERVE COCONUT TURMERIC CHICKEN SOUP
The soup itself is fantastic. However, I served mine with jasmine rice, some fresh cilantro, and a wedge of lime. It is also possible to serve it with a slice of bread called naan. Easy Homemade Naan Step-by-Step Pictures Cheap Bytes for dips into the delicious soup.
One yellow onion ($0.21)
Two cloves of garlic ($0.16)
1/2 Tbsp fresh ginger grated ($0.15)
2 Tbsp olive oil (or coconut oil) ($0.32)
1/2 Tbsp of turmeric ($0.15)
1/2 teaspoon cumin ($0.05)
1 pinch red pepper crushed ($0.02)
1/2 lb. carrots (about 3) ($0.45)
1/2 bunch of celery (about four stalks) ($0.65)
One chicken breast with skin (about 3 lbs. )* ($2.97)
3 cups chicken broth** ($0.39)
1 13oz. container New Windowcoconut milk($1.99)
1/2 teaspoon salt (or according to your preference) ($0.02)
Optional for Serving
3 cups cooked jasmine rice ($0.53)
One handful fresh cilantro ($0.25)
One lime ($0.22)
Cut the onion, chop the garlic, and grate the ginger. Add the garlic, onion, and ginger into a large soup bowl along with olive oil. Simmer at medium-low temperature until the onions become tender and transparent.
Remove and chop the carrots while the garlic, onion, and ginger are cooking. You can also chop the celery.
Add the turmeric, cumin, and red pepper flake when the onions are soft. Cook for about a minute longer for the spice to roast. Add the celery and carrots and cook for another few minutes or until they become soft.
Add the breasts of chicken to the pot as the broth from the chicken. Cover the pot, increase the heat to medium-high, and then boil the soup. When cooking, reduce the heat to medium-low and allow the broth to simmer for about 30 minutes.
After the chicken and the vegetables are simmering over the stove for about 30 minutes, take the breast of the chicken and shred it using two forks. The meat that has been shredded is returned to the soup, and then incorporate the coconut milk. Mix to combine and heat to a simmer over medium-low heat. Taste the soup and add salt as desired (1/2 teaspoon).
Pour the soup to serve; Pour approximately 1 1/3 cups into a bowl. Top with 1/2 cup of cooked rice, a handful of fresh cilantro leaves, and a wedge of lime.