Name: Turmeric Chicken Soup with Coconut Milk Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 3 cloves garlic, chopped; 1 teaspoon kosher salt (plus 1 teaspoon kosher salt, or to taste); 1 teaspoon turmeric; 1 teaspoon poultry seasoning; 1/2 teaspoon black pepper; 1/4 cup olive oil; 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; 1/4 cup chopped fresh parsley

Jump to Recipe· 4.4 from 8 reviews

If you’re craving something warm, comforting, and packed with gentle spices, you’re going to love this Turmeric Chicken Soup with Coconut Milk Recipe. It’s one of those dishes that feels like a cozy hug in a bowl, and trust me, once you try it, you’ll keep coming back for more. Creamy coconut milk meets the golden magic of turmeric and tender chicken in a broth that’s both soothing and vibrant—perfect for any day, but especially when you need a little extra nurturing.

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Why This Recipe Works

Balanced Flavors: The earthiness of turmeric pairs beautifully with the sweetness of coconut milk, creating a harmonious taste that’s both exotic and familiar.
Nutrient-Rich: Loaded with anti-inflammatory ingredients like turmeric and garlic, this soup is as good for your body as it is for your soul.
Easy Comfort Food: With simple prep and minimal fuss, it’s perfect for busy weeknights or batch cooking to enjoy all week long.
Versatile & Customizable: You can easily add veggies or adjust seasonings to suit your taste, making it an adaptable family favorite.

Turmeric Chicken Soup with Coconut Milk, turmeric chicken soup, healthy coconut milk soup, comforting chicken and turmeric broth, easy turmeric soup recipe - 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 plays a starring role—whether it’s building flavor, adding texture, or bringing health benefits. Plus, knowing why each one matters helps you shop smarter and tweak as you go.

Olive oil: Perfect for sautéing the veggies, it lends a rich base flavor and healthy fats to the soup.
Onion and leek: These together bring a mild sweetness and depth; I like to let them caramelize just a bit for an extra layer of flavor.
Carrots and celery: Classic soup veggies that add texture and a subtle natural sweetness.
Kosher salt: Essential for seasoning, it helps all the flavors bloom during cooking.
Garlic: A powerhouse for flavor and immune-boosting properties—you’ll want it finely chopped so it infuses evenly.
Turmeric: The star anti-inflammatory spice that gives the soup its golden color and those soothing benefits.
Poultry seasoning: Adds a savory earthiness that complements chicken beautifully.
Chicken broth: The flavorful liquid base that binds everything together.
Coconut milk: Brings creaminess and a subtle tropical note, making this soup uniquely comforting.
Boneless skinless chicken thighs or breasts: The protein in this soup, thighs tend to stay juicier, but breasts work well too.
Frozen peas (optional): I love adding these at the end for a pop of green and a touch of sweetness.
Fresh parsley: Brightens and freshens the finished soup, adding a lovely herbal note.
Black pepper: Just a pinch to round everything off and bring out the turmeric’s 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 like to think of this Turmeric Chicken Soup with Coconut Milk Recipe as a flexible base you can make your own. Over time, I’ve tried different twists, and it’s fun to customize depending on the season, what I have on hand, or just how I’m feeling that day.

Adding Ginger: I sometimes grate fresh ginger in when I add the garlic for an extra zing and immune boost—it warms up the soup wonderfully.
Greens Swap: Spinach or kale is a great addition if you want more greens; toss it in just before serving so it stays vibrant and tender.
Heat It Up: A pinch of red pepper flakes or a splash of hot sauce livens things up if you like a little spice.
Make It Vegan: Swap the chicken with chickpeas or tofu and use vegetable broth instead to suit a plant-based diet.

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

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil over medium heat in your soup pot. Add diced onion, sliced leek, carrots, celery, and a teaspoon of kosher salt. Stir them occasionally while they cook for about 14 to 16 minutes. The key here is to cook slowly until the leeks are soft and just starting to caramelize, which adds that lovely depth of flavor you want in your soup. Don’t rush this—patience here pays off!

Step 2: Bring in the Aromatics and Spices

Next, add your chopped garlic, turmeric, and poultry seasoning to the pot. Keep stirring for 2 to 3 minutes until the garlic is fragrant and the spices are well mixed in. This step wakes up all those beautiful flavors and gets your kitchen smelling irresistible. Just keep an eye so the garlic doesn’t burn—it should be gentle sautéing.

Step 3: Add Liquids and Chicken, Then Simmer

Pour in the chicken broth and coconut milk, then nestle in the raw chicken pieces. Use your spoon to scrape up any flavorful bits stuck to the bottom of the pot—it’s all part of the deliciousness. Bring everything to a gentle simmer, then cover partially and let it cook on low for about 15-20 minutes. I find it’s important to keep the heat low so the coconut milk stays creamy and doesn’t split. Your chicken should be cooked through and the veggies tender at this point.

Step 4: Shred Chicken and Finish the Soup

Lift the chicken out onto a cutting board to cool just a bit (not too long, so it stays moist!). Then shred it with two forks or chop into bite-sized pieces. Return the chicken to the pot, add the frozen peas if you’re using them, and toss in chopped fresh parsley. Bring the soup back to a slow simmer for about five minutes—just long enough for the peas to cook through and turn that lovely bright green.

Step 5: Season and Enjoy!

Finally, taste your soup and season with more kosher salt and black pepper if needed. I often finish with a sprinkle of extra parsley to brighten the bowl—plus it adds a fresh aroma right before serving. Ladle it up, grab a warm bowl, and enjoy every spoonful.

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Pro Tips for Making Turmeric Chicken Soup with Coconut Milk Recipe

Keep the Heat Low: Simmer gently once coconut milk is added to prevent it from separating and keep the texture silky.
Use Bone-In Chicken (Optional): I sometimes use bone-in thighs for extra flavor, just remove bones before shredding.
Don’t Skip Caramelizing Veggies: It might seem slow, but this builds a richer base that makes the whole soup sing.
Add Peas Last: Adding frozen peas at the very end keeps them bright and avoids overcooking, preserving their texture and color.

How to Serve Turmeric Chicken Soup with Coconut Milk Recipe

Garnishes

I love topping this soup with a handful of fresh parsley—it just wakes up the flavors. Sometimes, I also add a squeeze of fresh lime juice for a zesty contrast that brightens each bite. A sprinkle of toasted coconut flakes or chopped green onions can add a fun texture and a subtle nutty flavor if you want to get fancy.

Side Dishes

This soup stands beautifully on its own but pairs wonderfully with crusty bread or naan to soak up the luscious broth. If you want a light accompaniment, a crisp green salad with citrus dressing balances the richness nicely. For a heartier meal, I’ve served it alongside turmeric-spiced rice or quinoa.

Creative Ways to Present

For a special occasion, I’ve ladled this soup into pretty bowls garnished with microgreens and a drizzle of coconut cream. Another fun idea is to serve it in mini coconut shells or rustic bread bowls to wow guests. Pair with a light white wine or coconut water for a tropical-inspired dinner party vibe.

Make Ahead and Storage

Storing Leftovers

Once your soup cools to room temperature, transfer it to an airtight container and keep it in the fridge. In my experience, it stays fresh and flavorful for up to 5 or 6 days—which means plenty of lunches or cozy dinners throughout the week.

Freezing

I’ve frozen this soup quite successfully for up to 4 months. Just cool it completely, store in a freezer-safe container, and thaw overnight in the fridge before reheating. It’s a great make-ahead option for busy days.

Reheating

Reheat over low heat on the stove, stirring occasionally until warmed through. This gentle reheating helps maintain the coconut milk’s creamy texture. Alternatively, the microwave works fine—just heat in short bursts, stirring in between to avoid overheating.

FAQs

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

Absolutely! While chicken thighs stay juicier and more tender due to a bit more fat, boneless skinless chicken breasts work well too. Just be careful not to overcook them because they can dry out faster—keeping a close eye while simmering helps.
Is this soup good for meal prep and freezing?

Yes, this soup is fantastic for meal prep! You can store leftovers in the fridge for up to 6 days and freeze portions for up to 4 months. Just thaw and reheat gently for a ready-to-go nourishing meal anytime.
What can I add to increase the soup’s thickness?

If you want a heartier, thicker soup, try adding diced potatoes or sweet potatoes alongside the carrots and celery. Another trick is to blend part of the soup before adding the chicken back in—this gives a creamy texture without extra cream.
Can I make this recipe vegan or vegetarian?

Definitely! Swap the chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth. The turmeric and coconut milk give the soup plenty of flavor, so it still feels satisfying without meat.

Final Thoughts

This Turmeric Chicken Soup with Coconut Milk Recipe holds a special place in my kitchen—it’s that perfect blend of comfort, nourishment, and flavor. Whether you’re feeling under the weather or just want something satisfying and wholesome, this soup never disappoints. I can’t recommend it enough for anyone who loves food that feels like a warm hug. Give it a try—I promise you’ll want to keep it in your regular rotation just like I do.