Winter

Ginger Turmeric Chicken Soup

January  7, 2016
1 Rating
Photo by Sarah | Wisconsin from Scratch
Author Notes

Spice up the classic chicken soup with turmeric and ginger. —Sarah | Wisconsin from Scratch

  • Serves 3-4
Ingredients
  • 1 tablespoon Canola oil
  • 3 Garlic cloves, minced
  • 1 Shallot, finely chopped
  • 1 ½ tablespoons Finely grated ginger
  • 1 Finely chopped chile pepper (optional)
  • 1 teaspoon Ground turmeric (or 1 Tbsp finely grated fresh turmeric)
  • ½ teaspoons Salt
  • cups Long grain rice
  • 2 cups Chicken broth
  • 1 Medium chicken breast
  • 1 Can light coconut milk
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon Fish sauce
  • 4 ounces Fresh spinach
  • Chile flakes for garnish (optional)
In This Recipe
Directions
  1. Heat oil in a pot over medium high heat. Add garlic, shallot, ginger, chile, turmeric, and salt and cook, stirring often, until soft and fragrant, about 3-4 minutes.
  2. Add the rice and cook, stirring often, until rice is well coated and shiny, about 1 minute. Add the chicken broth and the chicken breast. Bring to a boil, then reduce heat and cook, covered, until rice is tender and chicken is cooked through, about 12-15 min.
  3. Remove chicken from pot, and shred using two forks. Return shredded chicken to the pot, along with the coconut milk, lime juice, and fish sauce. Season to taste with additional salt if needed.
  4. Increase heat and bring soup just to a boil, then reduce heat to low once more and stir in the spinach until just wilted. Ladle into bowls and serve. Top with chile flakes for extra heat if desired.

See what other Food52ers are saying.

  • Valerie
    Valerie
  • b priest
    b priest
  • Connie
    Connie
  • Amy Carlson
    Amy Carlson

5 Reviews

Valerie November 15, 2020
This soup is fantastic! A friend shared it with me and I've made it so many times, that I can make it by heart. I've also swiped out the chicken for tuna (as I lean more towards fish than chicken) and it's wonderful. I've also packed it full of spinach or arugula and not added any meat and it's just as lovely. Vegans can make a "chicken broth" by substituting Better Than Bouillon and creating a vegan stock from that. Overall, this soup is fantastic. Easy to make and quite healthy considering the fresh ginger and turmeric. I thank the author for sharing!
 
Valerie November 15, 2020
This soup is fantastic! A friend shared it with me and I've made it so many times, that I can make it by heart. I've also swiped out the chicken for tuna (as I lean more towards fish than chicken) and it's wonderful. I've also packed it full of spinach or arugula and not added any meat and it's just as lovely. Vegans can make a "chicken broth" by substituting Better Than Bouillon and creating a vegan stock from that. Overall, this soup is fantastic. Easy to make and quite healthy considering the fresh ginger and turmeric. I thank the author for sharing!
 
b P. April 1, 2017
I just made this--sort of. I used a leek & some kale instead of the shallot & spinach because that's what I had. I also doubled the rice & the broth as I suddenly had extra people for dinner. Still it was amazingly good. I'll definitely do it again!
 
Connie January 31, 2017
Quick, easy and tastes good. I like spinach but I could do without it in this particular soup and for me a small chicken breast would be good. I will be making again.
 
Amy C. January 21, 2016
Thank you for sharing this recipe! I love soup but was looking for something different and this is it. It's quick, easy, healthy, and filling. I loved it and will make it again and again.