Coconut Ginger Turmeric Chicken Soup | Heres Your Bite
Coconut Ginger Turmeric Chicken Soup
25 mins prepServes 6
This Tom Kha Gai-inspired recipe is one of the most comforting and delicious meals I’ve ever made! Served over Instant Brown Rice for the perfect amount of heartiness, it’s an absolute cold-weather must.
1. Heat 1 tbsp olive oil in a large pot. Sear chicken for 3-4 minutes per side, then set aside. The chicken doesn’t need to be fully cooked yet.
2. In the same pot, add 1 tbsp olive oil and 1-2 tsp chili oil (optional). Sauté onion, celery, carrot, and mushrooms for 5-7 minutes.
3. Season with salt and pepper. Add garlic, ginger, turmeric, Thai chilies, red curry paste, and lemongrass. Cook for 2-3 minutes.
4. Pour in the chicken broth, return chicken to the pot, and bring to a boil. Simmer for 10-15 minutes until chicken is cooked through. Shred chicken and return to soup. Simmer for another 20-30 minutes.
5. Stir in coconut milk, fish sauce, and brown sugar. Simmer for another 10-15 minutes.
6. While the soup is simmering, prepare Minute Instant Brown Rice according to package instructions.
7. Once the soup has finished simmering, add Thai basil and lime juice. Remove the lemongrass and adjust seasonings if needed.
8. Ladle soup over rice and garnish with chili oil, cilantro, Thai basil, and lime juice. Enjoy!
