Name: Turmeric Chicken Soup with Coconut Milk Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 medium onion, diced; 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced; 3 large carrots, thinly sliced; 3 stalks celery, thinly sliced; 1 teaspoon kosher salt; 3 cloves garlic, chopped; 1 teaspoon turmeric; 1 teaspoon poultry seasoning; 6 cups chicken broth; 1 (13.5 ounce) can coconut milk; 1 1/4 pounds boneless skinless chicken thighs or breasts; 1 (10 ounce) bag frozen peas (optional); 1/4 cup chopped fresh parsley; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper

Jump to Recipe· 4.7 from 4 reviews

If you’re craving something cozy, nourishing, and packed with flavor, you’ve gotta try this Turmeric Chicken Soup with Coconut Milk Recipe. It’s that perfect bowl of comfort that feels good to eat and has a beautiful golden glow from turmeric. Plus, the creamy coconut milk gives it this dreamy, silky texture that makes every spoonful irresistible. Trust me, once you make this, it’ll be your go-to soup when you want something hearty yet gentle on your tummy.

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Why This Recipe Works

Balanced Flavors: The earthiness of turmeric blends beautifully with the subtle sweetness of coconut milk for a comforting taste.
Tender Chicken: Cooking the chicken gently in the broth ensures it stays juicy and soft rather than drying out.
Layered Aromatics: Sautéing onions, leeks, and carrots slowly builds depth and natural sweetness in the soup.
Simple, Healing Ingredients: This soup is packed with anti-inflammatory spices and nourishing veggies for health and comfort.

Turmeric Chicken Soup with Coconut Milk, turmeric chicken soup, coconut milk soup recipes, healthy chicken soup, cozy comfort soups - A close-up view of a white pot filled with a yellowish-green chicken soup with visible small pieces of shredded chicken, orange carrot slices, green peas, and diced onion. The soup has a slightly oily surface with chopped green herbs sprinkled on top, especially concentrated along one side. A wooden spoon is partially submerged on the right side, stirring the soup. The pot sits on a white marbled surface visible in the background photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Turmeric Chicken Soup with Coconut Milk Recipe adds something special, working together to create a soup that’s tasty, warm, and soothing. When shopping, choose fresh produce and quality chicken broth—it really makes a difference here.

Turmeric Chicken Soup with Coconut Milk, turmeric chicken soup, coconut milk soup recipes, healthy chicken soup, cozy comfort soups - Flat lay of a small white ceramic bowl of golden olive oil, a whole medium onion with papery skin, a large leek cut lengthwise showing white and light green layers, three vibrant orange carrots sliced into rounds, three bright green celery stalks sliced thin, three whole garlic cloves peeled, a small white bowl of bright yellow turmeric powder, a small white bowl with mixed poultry seasoning, a simple white ceramic bowl filled with rich golden chicken broth, a small white bowl of creamy white coconut milk, two raw boneless skinless chicken thighs, a small white bowl of fresh bright green parsley leaves, a small white bowl of coarse kosher salt crystals, and a small white bowl of cracked black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps gently sauté the veggies without overpowering the flavors.
Onion: Provides a naturally sweet base flavor when cooked slowly.
Leek: Adds a mild, oniony brightness that softens during cooking for a subtle complexity.
Carrots: Bring natural sweetness and texture to the broth.
Celery: Lends a savory note and pairs well with other aromatics.
Kosher salt: Essential for seasoning and drawing out flavors.
Garlic: A flavorful punch, enhancing the soup’s depth.
Turmeric: The star anti-inflammatory spice giving that golden color and earthy warmth.
Poultry seasoning: Adds herbs and spices that complement the chicken and veggies.
Chicken broth: The flavorful liquid base that carries all the ingredients.
Coconut milk: Brings creaminess and a hint of sweetness, balancing the spices beautifully.
Boneless, skinless chicken thighs or breasts: Tender protein that cooks right in the broth for maximum flavor infusion.
Frozen peas (optional): A pop of color and sweetness added at the end for freshness.
Fresh parsley: Brightens the soup with herbaceous notes and vibrant color.
Black pepper: Adds mild heat and layers of flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this soup my own depending on the season or what’s in the fridge. You’ll find that it’s very forgiving and easy to adapt.

Variation: Sometimes I swap chicken thighs for breasts for a leaner option, but I find thighs give the soup richer flavor and tenderness.
Extra Spice: If you like a little kick, add a pinch of cayenne or fresh ginger when you add the garlic—it wakes up the turmeric beautifully.
Veggie Boost: Feel free to toss in kale or spinach during the last few minutes for extra green goodness.
Make it Vegan: Replace chicken with chickpeas and use vegetable broth instead, and you have a creamy vegan version that’s just as comforting.

Step-by-Step: How I Make Turmeric Chicken Soup with Coconut Milk Recipe

Step 1: Slow-sauté the Veggies to Bring Out Sweetness

Start by heating olive oil over medium heat in a large pot. Add your diced onions, sliced leeks, carrots, celery, and a teaspoon of kosher salt. Don’t rush this part—stir occasionally and let everything soften and the leeks start to caramelize slowly over about 14-16 minutes. Trust me, this slow build of flavor is what makes the soup shine. Avoid turning the heat too high to prevent burning.

Step 2: Add Garlic and Spices for Aroma

Once your veggies have softened up beautifully, stir in the chopped garlic, turmeric, and poultry seasoning. Cook for another 2-3 minutes, stirring frequently—this releases the warm, inviting aroma of the spices and ensures the garlic doesn’t burn. This step wakes up the soup’s character and depth.

Step 3: Simmer Chicken in Broth and Coconut Milk

Pour in the chicken broth and coconut milk, scraping the bottom of the pot with your spoon to lift all those flavorful browned bits. Add your raw chicken breast or thighs and make sure they’re submerged in the liquid. Cover partially and let it come to a gentle simmer—low and slow is the key here to keep the coconut milk from breaking. After about 15-20 minutes, your chicken will be juicy and cooked through, and the veggies perfectly tender.

Step 4: Shred Chicken and Add Fresh Finishing Touches

Remove the chicken from the pot and let it cool a bit, then shred it with two forks or chop into bite-sized pieces. Toss the shredded chicken back into the soup with frozen peas (if you’re using them) and fresh parsley. Let it warm through for about five minutes until peas are tender and brilliantly green.

Step 5: Season and Serve Warm

Finish off with a final seasoning of salt and pepper to taste. Serve it up with a sprinkle of extra parsley on top if you’re feeling fancy. Grab a spoon and enjoy that rich, warming goodness.

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Pro Tips for Making Turmeric Chicken Soup with Coconut Milk Recipe

Low and Slow Sauté: Taking your time to caramelize leeks and onions really deepens the soup’s flavor unlike a quick sauté.
Gentle Simmer: Keep the heat low enough to prevent coconut milk from splitting and the soup will be perfectly creamy.
Fresh Herbs Last: Adding parsley right at the end preserves its bright color and fresh taste, a simple trick I swear by!
Shred While Warm: Shredding the chicken when it’s warm makes it easier to pull apart evenly for perfect bites.

How to Serve Turmeric Chicken Soup with Coconut Milk Recipe

Turmeric Chicken Soup with Coconut Milk, turmeric chicken soup, coconut milk soup recipes, healthy chicken soup, cozy comfort soups - The image shows a white bowl filled with a colorful chicken soup. The soup has a yellowish broth with small pieces of shredded chicken scattered throughout. Bright orange carrot slices and vibrant green peas float on the surface along with translucent chunks of celery. Small green herb bits are sprinkled all over, adding texture and color. A silver spoon with detailing on the handle is partially submerged in the soup, held by a woman's hand, scooping some of the ingredients. The bowl sits on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually garnish with an extra sprinkle of fresh parsley to bring brightness and a lovely pop of green. Sometimes, I like to add a squeeze of fresh lime juice or a few chili flakes for a little zing. If I’m feeling indulgent, a drizzle of high-quality extra virgin olive oil on top rounds out the richness beautifully.

Side Dishes

This soup shines on its own, but I love pairing it with crusty bread for dipping or a simple mixed green salad dressed lightly with lemon and olive oil. When I want something heartier, a side of jasmine rice or quinoa works perfectly to soak up the luscious broth.

Creative Ways to Present

For special family dinners, I’ve served this soup in individual rustic bowls with a small ramekin of chopped herbs and lime wedges on the side so everyone can customize their bowl. It’s a fun way to add a little interactive flair and makes even a humble soup feel festive.

Make Ahead and Storage

Storing Leftovers

I let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it keeps its flavor and texture beautifully for up to 5-6 days—perfect for easy lunches or quick dinners throughout the week.

Freezing

When I freeze this soup, I make sure it’s fully cooled and then portion it into freezer-friendly containers. It freezes well for up to 4 months without losing its creamy texture or vibrant flavor. Just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring occasionally to prevent sticking and to keep the coconut milk from separating. You can also zap portions in the microwave, but I recommend stirring halfway through for even heating. It tastes just as delicious the next day!

FAQs

Can I use chicken breasts instead of thighs for this turmeric chicken soup with coconut milk recipe?

Absolutely! Chicken breasts work well too, especially if you prefer leaner meat. Just keep a close eye on the cooking time as breasts can dry out quicker than thighs. Shredding the chicken while still warm also helps keep it tender and juicy.
Is it necessary to use coconut milk in this soup?

The coconut milk adds that creamy, velvety richness that balances the turmeric’s earthiness, but if you’re allergic or avoid coconut, you could try substituting with heavy cream or a plant-based milk like cashew milk—though the flavor and texture will be slightly different.
How do I prevent the coconut milk from curdling while cooking?

Keep your heat low and avoid boiling the soup vigorously. A gentle simmer is best once you add the coconut milk—it keeps the texture silky and prevents it from splitting.
Can I prepare this soup in advance?

Yes! This soup actually tastes even better the next day after the flavors have had time to meld. Just store it properly in airtight containers in the fridge, and reheat gently when ready to serve.

Final Thoughts

This Turmeric Chicken Soup with Coconut Milk Recipe has become my little secret weapon on chilly days or when I’m feeling under the weather. It’s comforting yet light, rich yet wholesome. I love how it brings warmth not just to my kitchen, but to the heart as well. Give it a try—I promise it’ll feel like a warm hug in a bowl, and you might just find it’s one of those recipes you come back to again and again.