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· 4.6 from 19 reviews

If you’re looking for a soup that’s cozy, flavorful, and packs a nourishing punch, you’re going to love this Turmeric Chicken Soup with Coconut Milk Recipe. It’s like a warm hug in a bowl, balancing fragrant spices and creamy coconut milk with tender chicken and fresh veggies. Trust me, once you try this, it’ll become your go-to when you want something healthy, comforting, and just downright delicious.

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Why This Recipe Works

Balanced Flavors: The earthiness of turmeric blends beautifully with the rich creaminess of coconut milk, creating a comforting yet vibrant taste.
Anti-inflammatory Benefits: Loaded with turmeric and fresh vegetables, this soup not only tastes great but supports wellness too.
Easy One-Pot Meal: From sautéing aromatics to simmering chicken right in broth and coconut milk, cleanup is a breeze.
Versatile and Adaptable: It’s forgiving — you can swap veggies or tweak seasoning without losing its magic.

Turmeric Chicken Soup with Coconut Milk, healthy turmeric chicken soup, nourishing coconut milk soup, comforting spicy chicken soup, easy turmeric soup recipe - A close-up image of a white pot filled with a golden-yellow soup containing shredded chicken pieces, orange carrot slices, green peas, and bits of finely chopped green herbs floating on top; the soup has a slightly oily surface with a wooden spoon stirring it on the right side. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients! Each part of this Turmeric Chicken Soup with Coconut Milk Recipe plays a role—from the savory aromatics to the creamy broth. When you buy these fresh and good quality, the soup comes alive. Don’t overlook the leeks—they add a subtle sweetness that’s just wonderful here.

Olive Oil: Provides a healthy fat base for sautéing and adds subtle richness.
Onion: Its natural sweetness helps build the soup’s flavor foundation.
Leek: Adds gentle, sweet onion notes with a soft texture once cooked.
Carrots: Bring color, crunch, and a touch of natural sweetness.
Celery: Adds freshness and that classic soup flavor base.
Kosher Salt: Essential for layering flavor and helping veggies soften nicely.
Garlic: Crowns the aromatics with its pungent, savory kick.
Turmeric: The star anti-inflammatory spice that gives this soup its golden, healthy glow.
Poultry Seasoning: A blend of herbs that complements the chicken beautifully.
Chicken Broth: Rich and savory, it’s the soul of the soup.
Coconut Milk: Adds creaminess and subtle sweetness that balances turmeric’s earthiness.
Chicken (Thighs or Breasts): Tender protein that keeps the soup satisfying; thighs stay juicy, but breasts work if you prefer leaner.
Frozen Peas (Optional): Pops of color and sweetness that brighten the bowl.
Fresh Parsley: Finished fresh for a herbal lift and pretty green specks.
Black Pepper: Just a pinch to awaken the flavors without overpowering.

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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.

Make It Your Way

I love how flexible this Turmeric Chicken Soup with Coconut Milk Recipe is. Sometimes I swap chicken thighs for breasts if I want it lighter, and other times I add extra garlic for a punchier flavor. Feel free to tweak it—this soup is all about making it feel like your kitchen creation.

Variation: I’ve tried adding fresh ginger alongside the turmeric for an extra zing, and it’s fantastic for an immune boost.
Make it Vegan: You can substitute chicken with chickpeas and use vegetable broth for a plant-based twist.
Spice it Up: Adding a splash of hot sauce or sliced chili peppers can bring a welcome heat without overpowering the turmeric’s warmth.

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

Step 1: Sauté the Veggie Base Until They Turn Sweet and Tender

Start by heating olive oil over medium heat in a large pot. Toss in your diced onion, leeks, carrots, celery, and a teaspoon of kosher salt. The salt helps draw out their moisture and sweetness. Stir occasionally, letting everything soften and the leeks start to caramelize—this usually takes about 14 to 16 minutes. Don’t rush here; this step builds incredible depth in your soup.

Step 2: Add Garlic, Turmeric, and Poultry Seasoning for Aromatic Warmth

Next, stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing another 2-3 minutes, stirring frequently so the spices toast lightly and release their fragrance. You’ll know it’s ready when your kitchen smells like instant comfort—try not to burn the garlic here, or it will turn bitter.

Step 3: Pour in Chicken Broth, Coconut Milk, and Add the Chicken

Pour the chicken broth and the can of coconut milk into the pot, scraping up any aromatic bits stuck to the bottom. Nestle your raw chicken thighs or breasts right into the liquid, making sure they’re mostly submerged. Bring everything just to a bare simmer, then reduce heat to low. Cover partially to let steam escape and avoid curdling the coconut milk. You want a gentle simmer for about 15-20 minutes until the chicken is tender and cooked through.

Step 4: Shred Chicken and Add Peas and Fresh Parsley

Lift the chicken out and let it cool for a few minutes on a cutting board. Then shred or dice it into bite-sized pieces using two forks. Return the chicken to the pot along with frozen peas if you’re using them and the chopped fresh parsley. Simmer gently for about 5 more minutes until peas are tender and bright green.

Step 5: Season and Serve

Give everything a taste and season with salt and black pepper as needed. I usually add a little extra fresh parsley on top when serving for that pop of color and freshness. Ladle into bowls and enjoy the warmth and comfort of this golden beauty.

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Tips from My Kitchen

Gentle Simmering: Keep the heat low once you add coconut milk to avoid it splitting—slow and steady wins here.
Let the Flavors Marry: I sometimes make this a day ahead because the flavors deepen beautifully overnight in the fridge.
Use Thighs for Juiciness: Chicken thighs stay tender and don’t dry out, especially when simmered gently in broth and coconut milk.
Don’t Skip the Leeks: They add a subtle sweetness that you won’t get with just onions—worth the extra step.

How to Serve Turmeric Chicken Soup with Coconut Milk Recipe

Garnishes

For garnishes, I love sprinkling fresh chopped parsley right before serving—it brightens every spoonful. Sometimes I also add a squeeze of fresh lime for a citrusy lift that cuts through the creaminess. A few toasted coconut flakes on top add a lovely texture contrast if you’re feeling fancy.

Side Dishes

This soup is hearty but pairing it with crusty bread or warm naan makes it even more satisfying. For lighter sides, a crisp green salad dressed with lemon vinaigrette complements the rich coconut flavors nicely.

Creative Ways to Present

If you’re serving this for guests or a special occasion, consider ladling it into elegant bowls and topping with microgreens or edible flowers for a fresh, upscale touch. It also looks stunning served in rustic coconut shell bowls for a tropical vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and enjoy it within 3-4 days. The soup thickens up a bit overnight, so I usually add a splash of broth or water when reheating to loosen it back up to the perfect consistency.

Freezing

This soup freezes really well! Just let it cool completely, then portion it out into freezer-safe containers. When you thaw it, the texture and flavor hold up nicely—just reheat gently to keep that creamy coconut milk smooth.

Reheating

I reheat this soup slowly on the stovetop over low heat, stirring occasionally, until warmed through. If it’s too thick, a splash of broth, water, or even a dash of coconut milk freshens it right up.

FAQs

Can I use chicken breasts instead of thighs in this Turmeric Chicken Soup with Coconut Milk Recipe?

Absolutely! Chicken breasts work well if you prefer leaner meat, but thighs tend to be juicier and more forgiving during the gentle simmering. If you use breasts, watch the cooking time carefully to avoid drying them out.
What if I don’t have leeks—can I substitute something else?

Onions alone can still provide a nice base if you don’t have leeks. Some people like to add a little fennel or shallots for extra depth, but if you’re low on time or ingredients, just increase the onion slightly.
How do I prevent the coconut milk from splitting?

The key is to keep the soup at a low simmer once you’ve added the coconut milk—avoid boiling vigorously. Gentle heat helps maintain the smooth, creamy texture without curdling.
Can I make this soup ahead of time?

Yes! In fact, the flavors meld beautifully after resting overnight in the refrigerator. Just reheat gently before serving, and it’ll taste even better the next day.
Is this recipe suitable for a low-carb diet?

Yes, this Turmeric Chicken Soup with Coconut Milk recipe is naturally low-carb, especially if you skip the peas. It’s full of protein, healthy fats, and veggies — perfect for low-carb or keto-friendly meals.

Final Thoughts

This Turmeric Chicken Soup with Coconut Milk Recipe quickly became one of my favorite soul-soothing dishes. It’s nourishing without being heavy, full of flavor but not complicated, and versatile enough for weeknights or comforting weekends. If you want a delicious soup that feels both indulgent and healthy, I’m telling you—make this your new best friend in the kitchen. You’ll be so glad you did. Happy cooking!