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Anti-Inflammatory Chicken and Coconut Soup

This comforting soup combines tender chicken with vibrant veggies and creamy coconut milk, packed with anti-inflammatory benefits from ginger and turmeric.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil
  • 1 lb chicken breast, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tsp turmeric powder
Liquid Ingredients
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
Vegetables
  • 2 cups spinach (or kale) If you prefer kale, feel free to substitute.
  • 1 bell pepper, sliced Red or yellow for that colorful flair.
Seasoning
  • Salt and pepper to taste
  • Fresh lime juice for serving
  • Chopped cilantro for garnish Elevates flavors and adds color.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add in the chopped onion and let it soften (about 3-5 minutes).
  2. Toss in the minced garlic, grated ginger, and turmeric. Stir for about a minute until fragrant.
  3. Stir in the diced chicken and cook until browned (about 5-7 minutes).
  4. Pour in the chicken broth and coconut milk, bringing it to a gentle simmer. Let it bubble away for about 10-15 minutes.
  5. Add in the spinach and sliced bell pepper. Cook for another 5-7 minutes.
  6. Ladle the soup into bowls and finish it off with a squeeze of fresh lime juice and chopped cilantro.

Notes

This soup stores well in the fridge for about 3 days. For picky eaters, chop the spinach finely so they won’t notice it.