Golden Turmeric Coconut Chicken Noodle Soup is one of those recipes that I turn to when I need a comforting yet nourishing meal. The vibrant turmeric not only adds a beautiful golden hue but also brings its anti-inflammatory benefits to the table.
Combined with the creamy richness of coconut milk, tender chicken, and hearty noodles, this soup is a true bowl of comfort. Whether you’re feeling under the weather or just want something flavorful and cozy, this recipe is the perfect blend of warmth, spice, and goodness in every spoonful.
How To Make Golden Tumeric Coconut Chicken Noodle Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Main Course: Soup
Cuisine: Fusion
Servings: 4 hearty bowls
Equipment Needed
- Large soup pot
- Medium frying pan
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 200g rice noodles or egg noodles
- Fresh cilantro and sliced red chili for garnish
- Salt and pepper to taste
Instructions
1. Sauté The Aromatics
In a large soup pot, I start by heating coconut oil over medium heat. Once hot, I sauté the onions until translucent, which usually takes about 4-5 minutes. Then, I add the minced garlic and grated ginger, cooking them for another minute until fragrant.
2. Cook The Chicken
Next, I add the sliced chicken breasts to the pot, stirring them into the aromatics. I cook the chicken for about 5 minutes until it’s lightly browned on the outside.
3. Add Spices And Broth
Now it’s time to sprinkle in the turmeric, cumin, and coriander, mixing well to coat the chicken. The aroma is incredible at this point. Then, I pour in the chicken broth, bring the soup to a simmer, and let it cook for 10 minutes.
4. Stir In Coconut Milk And Noodles
Once the broth is simmering and the chicken is cooked through, I add the coconut milk, fish sauce, and lime juice. I give everything a good stir, then add the noodles. I simmer the soup for another 5-7 minutes until the noodles are tender.
5. Final Seasoning And Garnish
I taste the soup and adjust the seasoning with salt and pepper as needed. Once it’s perfectly balanced, I ladle the soup into bowls and garnish with fresh cilantro and red chili slices for an extra kick.
Nutrition Facts Of Golden Tumeric Coconut Chicken Noodle Soup
- Calories: 420
- Carbohydrates: 35 g
- Protein: 32 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 700 mg
Serving Suggestions Of Golden Tumeric Coconut Chicken Noodle Soup
1. Pair With A Crusty Bread
I love pairing this soup with a slice of crusty sourdough bread to soak up the golden broth.
2. Add Extra Veggies
For a more hearty meal, you can toss in some baby spinach, kale, or even shredded carrots during the last 5 minutes of cooking.
3. Top With A Dollop Of Yogurt
For an extra creamy finish, a spoonful of plain Greek yogurt on top adds a tangy contrast to the rich coconut broth.
Golden Tumeric Coconut Chicken Noodle Soup
Tips And Variations Of Golden Tumeric Coconut Chicken Noodle Soup
1. Swap The Chicken
If you’re not a fan of chicken, feel free to swap it out with shrimp or tofu. Both work wonderfully in this recipe.
2. Spice It Up
I like to keep the heat mild in this recipe, but if you’re a fan of spicy foods, adding a tablespoon of red curry paste along with the spices gives it a nice kick.
3. Use Fresh Turmeric
If you can get your hands on fresh turmeric, go for it! Simply grate about 1-2 inches of fresh turmeric root instead of using the powdered version.
Health Benefits Of Golden Tumeric Coconut Chicken Noodle Soup
1. Anti-Inflammatory Powerhouse
Turmeric is known for its anti-inflammatory properties, which can help reduce inflammation in the body and support joint health.
2. Immune-Boosting Ingredients
Garlic and ginger are excellent immune boosters, perfect for warding off seasonal colds.
3. Dairy-Free And Gluten-Free Option
Since this soup uses coconut milk, it’s dairy-free. You can also use gluten-free noodles to make it gluten-free.
Special Note
I always suggest adjusting the seasoning based on personal preference. Some people enjoy more lime juice for a tangier taste, while others prefer it with extra coconut milk for a creamier texture. Don’t be afraid to make it your own!
Conclusion
This golden turmeric coconut chicken noodle soup is perfect for cozy nights or whenever you need a bit of comfort food. The flavors are vibrant yet soothing, making it a family favorite in my home.
Not only is it incredibly delicious, but it’s also packed with health benefits. I hope you love this recipe as much as I do!
Golden Tumeric Coconut Chicken Noodle Soup
Equipment
- Large soup pot
- Medium frying pan
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork
Ingredients Â
- 1 tablespoon coconut oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 tablespoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 200 g rice noodles or egg noodles
- Fresh cilantro and sliced red chili for garnish
- Salt and pepper to taste
InstructionsÂ
Sauté The Aromatics
- In a large soup pot, I start by heating coconut oil over medium heat. Once hot, I sauté the onions until translucent, which usually takes about 4-5 minutes. Then, I add the minced garlic and grated ginger, cooking them for another minute until fragrant.
Cook The Chicken
- Next, I add the sliced chicken breasts to the pot, stirring them into the aromatics. I cook the chicken for about 5 minutes until it’s lightly browned on the outside.
Add Spices And Broth
- Now it’s time to sprinkle in the turmeric, cumin, and coriander, mixing well to coat the chicken. The aroma is incredible at this point. Then, I pour in the chicken broth, bring the soup to a simmer, and let it cook for 10 minutes.
Stir In Coconut Milk And Noodles
- Once the broth is simmering and the chicken is cooked through, I add the coconut milk, fish sauce, and lime juice. I give everything a good stir, then add the noodles. I simmer the soup for another 5-7 minutes until the noodles are tender.
Final Seasoning And Garnish
- I taste the soup and adjust the seasoning with salt and pepper as needed. Once it’s perfectly balanced, I ladle the soup into bowls and garnish with fresh cilantro and red chili slices for an extra kick.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.