Cozy up with this Thai-inspired soup that’s filled with anti-inflammatory and immune-boosting benefits!
If hearty soups are your comfort food of choice, then this recipe is a must-have for your dinner rotation. Smooth, yet rich, it’s filled with veggies and chicken for a bowl that’s bound to keep you satisfied.
Using ground turmeric and fresh ginger for immune-boosting nutrients, we add a bit of coconut milk to thicken the soup into a creamy broth. Simple to make, it only takes 40 minutes from start to finish and is both deliciously gluten-free and dairy-free.
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To get started, begin by melting the coconut oil and sautéing the vegetables in a large skillet over medium heat. Once the vegetables are tender, add the cubed chicken and cook for about three minutes. You’ll want the chicken to be just cooked, with no pink showing.
Next, add the ground turmeric, paprika, fish sauce, water, and coconut milk and reduce the heat down to low. Note, make sure the fish sauce you’re using has no added sugars or preservatives. Allow the ingredients to simmer for the next 20 minutes so the meat can absorb all the flavors. Once the meat and vegetables are tender, divide the soup evenly between two bowls and garnish with fresh chopped cilantro. Serve immediately and enjoy!
Cozy Coconut Turmeric Ginger Soup
Cozy Coconut Turmeric Ginger Soup
Felicia LimTools
- Large skillet
Ingredients
- 2 T coconut oil
- 1 T minced garlic
- 1 T freshly grated ginger
- 1 cup diced yellow onions
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- ½ cup sliced spring onions
- 1 lb chicken breast, cut into 1” cubes
- 2 T ground turmeric
- 1 T ground paprika
- 2 T fish sauce
- 1 cup water
- 1 cup full-fat coconut milk
- Fresh chopped cilantro, for garnish
Instructions
- Melt the coconut oil in a large skillet over medium heat and sauté the garlic, ginger, onions, bell peppers, carrots, and spring onions for 10 minutes.
- When the vegetables are tender, add the cubed chicken and continue sautéing for about 5 minutes or until chicken is no longer pink.
- Add the ground turmeric, paprika, fish sauce, water, and coconut milk, then reduce the heat to low. Allow the ingredients to simmer for 20 minutes or until the chicken is tender.
- Divide the soup between two bowls and garnish with fresh chopped cilantro.
Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Turmeric (Simply Organic)
Paprika (Simply Organic)
Coconut milk (Native Forest)
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