Coconut Ginger Soup with Turmeric
Posted: | Categories: Recipes | Tags:soup winter
Coconut Ginger Soup with Turmeric
Melissa Ben-Ishay
Savory Recipes
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
- 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
- 1 teaspoon cumin
- 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)
- Cilantro
Directions
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.
- 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.
- 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.
- Add the garlic and cumin and cook for about a minute, until fragrant.
Pour in the broth and water and return the chicken to the pot. Cover the pot and bring to a boil, then lower to a simmer and cook for 10-15 minutes.
- Dice the potatoes and add them to the pot.
Peel the ginger and turmeric and add them to a blender. Scoop out a cup of broth from the soup and add to the blender as well. Blend the broth, ginger, and turmeric together until smooth, then pour it into the soup.
- Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup.
- 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.
