cocnut ginger soup

Bookmark and file under: soups to make for cold weather and under-the-weather days. 

Coconut Ginger Soup with Turmeric Recipe

This is the ultimate comfort soup for when you’re not feeling well (see also: healing chicken soup). Packed with tender dark meat, ginger, turmeric, and creamy coconut, it has a ton of flavor and nutrients in every bite. The potatoes make it creamier and complement the heartier veggies so well, so every spoonful is balanced in texture and flavor.

Ingredients for Coconut Ginger Soup with Turmeric

  • 1 tablespoon avocado oil

  • 2 chicken thighs (I bought a pack of  chicken that had both thighs and drums, if you can’t find this, use 4 thighs instead)

  • 2 chicken drums

  • 1 large or 2 medium leeks, trimmed

  • 2 large carrots, peeled

  • 4 celery stalks, trimmed

  • 1 head garlic, minced

  • 6 cups broth of your choice

  • 4 cups water

  • 2 medium Yukon gold potatoes or 1 large, peeled

  • 2  three-inch knobs ginger

  • 3 two-inch knobs fresh turmeric

  • 1/2 cup coconut cream (or coconut milk)

  • 1 teaspoon cumin

  • Cilantro

How to Make Coconut Ginger Soup with Turmeric

  1. Heat a large pot over medium heat and add the avocado oil. Add the chicken, skin side down, and cook for 3-5 minutes on each side to sear. Season with salt and pepper.
  2. Trim the dark green and white ends off the leek then slice lengthwise. Cut into thin slices. Cut the carrots into coins and chop the celery.
  3. Remove the chicken from the pot and add the carrots, leek, and celery. Season with a pinch of salt and a few turns of pepper and cook for 5-7 minutes, until translucent.
  4. Add the garlic and cumin and cook for about a minute, until fragrant.
  5. Cover with the broth, and water, and return the chicken to the pot. Cover and cook for 10-15 minutes.
  6. Dice the potatoes and add them to the pot.
  7. Peel the ginger and turmeric and add it to a blender. Scoop out about a cup of broth from the soup and add to the blender as well. Blend the broth, ginger, and turmeric together until smooth, then return it to the pot.
  8. Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup.
  9. Stir in the coconut cream or milk and bring the soup to a simmer uncovered, then lower the heat and let cook as long as you'd like. Garnish with fresh cilantro if desired. 

What You’ll Need

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