Name: Turmeric Chicken Soup with Coconut Milk Recipe
Prep time: 15 min
Cook time: 45 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

There’s something deeply soothing about a bowl of golden-hued soup that feels like a warm hug. This Turmeric Chicken Soup with Coconut Milk Recipe brings together fragrant spices, creamy coconut milk, and tender chicken for a nourishing comfort dish that’s as delicious as it is wholesome.

A white bowl filled with a thick soup showing 5 main layers: bright orange carrot slices, bright green peas, light green celery pieces, shredded pale yellow chicken, and a yellow broth with small green herb pieces and drops of oil floating on top. A woman's hand holds a silver spoon resting in the soup on the right side. The bowl sits on a white marbled surface with a few parsley leaves at the edge. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turmeric Chicken Soup with Coconut Milk Recipe
Top Tip
How to Serve Turmeric Chicken Soup with Coconut Milk Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turmeric Chicken Soup with Coconut Milk Recipe

Why You'll Love This Recipe

I first made this Turmeric Chicken Soup with Coconut Milk Recipe on a chilly evening when I wanted something light but packed with flavor. It quickly became a favorite because of how it balances vibrant spices with creamy richness—without being heavy or bland.

Anti-inflammatory goodness: Turmeric and garlic team up to boost your health with natural healing properties.
Creamy, dairy-free base: The coconut milk adds luscious texture and subtle sweetness, perfect for those avoiding dairy.
Simple ingredient list: You probably already have most on hand, making this soup super accessible any night.
Versatile and hearty: It doubles as a meal prep winner, kids’ dinner, or cozy night in comfort food.

Ingredients & Why They Work

Every ingredient plays a role here, bringing flavor, texture, or health benefits. I always make sure my veggies are fresh, and I love a brand of chicken broth that has a clean, natural taste because it really shines through with the simple seasoning.

Flat lay of a small white ceramic bowl of golden olive oil, a medium whole yellow onion with smooth skin, a large leek halved lengthwise showing white and light green layers, three fresh bright orange carrots, three vibrant green celery stalks, three unpeeled garlic cloves, a small white ceramic bowl of bright yellow turmeric powder, a small white ceramic bowl of mixed poultry seasoning herbs, a whole raw boneless skinless chicken breast with pale pink flesh, a small white ceramic bowl of rich creamy coconut milk, a small white ceramic bowl of coarse kosher salt crystals, a few sprigs of fresh flat-leaf parsley with vibrant green leaves, a small white ceramic bowl of coarse black peppercorns, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Great for sautéing the veggies, it adds subtle fruitiness and richness.
Onion: Provides a sweet, savory base that caramelizes beautifully over low heat.
Leek: Adds a mild, oniony depth without overpowering the soup.
Carrots: Their natural sweetness balances the warmth of turmeric.
Celery: Brings a fresh, slightly herbal note and a satisfying crunch.
Kosher salt: Seasoning is key — this elevates every flavor nuance.
Garlic: Adds an aromatic punch that partners perfectly with turmeric.
Turmeric: The star spice – anti-inflammatory and colorful, giving this soup its signature glow.
Poultry seasoning: A blend that infuses cozy, herbal notes reminiscent of Sunday dinners.
Chicken broth: The flavorful liquid base that ties the soup together.
Coconut milk: Creamy and slightly sweet, it transforms the soup’s texture and flavor.
Boneless skinless chicken thighs or breasts: Tender protein that’s quick to cook and absorb all those amazing flavors.
Frozen peas (optional): Add a pop of color and slight sweetness at the very end.
Fresh parsley: Brings brightness and freshness right before serving.
Black pepper: Finishing touch for a gentle heat lift.

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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 experimenting with this soup by swapping out veggies based on what’s in season or adding a bit more spice if I need a mildly kicky boost. It’s such a forgiving recipe—you can easily tweak it to your taste or dietary needs.

Variation: I sometimes stir in chopped kale or spinach at the very end for extra greens; it adds color and nutrition without changing the cozy vibe.
Spice it up: If you like a bit of heat, I add a pinch of cayenne or some sliced fresh chili to the garlic and turmeric stage.
Vegetarian option: Use vegetable broth and skip the chicken to enjoy a lighter, plant-based version that’s still hearty and satisfying.

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

The image shows a close-up of a white bowl filled with a bright yellow chicken soup. The soup has many layers: on the top, there are thick slices of orange carrot and small green peas scattered around. Below and mixed throughout are light yellow shredded chicken pieces and translucent chunks of celery in a broth with green herbs sprinkled all over. The broth looks slightly oily and clear, showing small bubbles and bits of pepper. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies Until They’re Tender and Sweet

Start heating olive oil in your biggest soup pot over medium heat. Toss in diced onion, sliced leeks, carrots, celery, and a generous pinch of kosher salt. Stir occasionally and let everything soften and caramelize over about 15 minutes. This slow cooking at medium heat gently releases the veggies’ natural sweetness—don’t rush it. You'll notice the leeks start turning a lovely golden hue, which signals you’re on the right track.

Step 2: Add Aromatics and Spices

Next, stir in chopped garlic, turmeric, and poultry seasoning. Keep it moving for 2-3 minutes so the spices bloom and the garlic becomes fragrant—not browned. This step layers in the essential flavors that make this soup sing, so don’t skip it!

Step 3: Simmer Chicken with Broth and Coconut Milk

Pour in your chicken broth and coconut milk, scraping up any browned bits stuck to the pot—they’re flavor gold. Add the raw chicken pieces, making sure they’re fully submerged. Partially cover the pot and let it simmer gently for 15-20 minutes, until the chicken is tender and cooked through. Keep the heat low to prevent your coconut milk from splitting—a slow simmer is the secret here.

Step 4: Shred Chicken and Add Peas & Parsley

Remove the chicken and let it cool slightly. Then shred or chop into bite-sized pieces before returning it to the pot. Stir in frozen peas if you’re using them, along with fresh parsley, and bring back to a slow simmer for 5 more minutes. The peas will soften and brighten in color—this fresh pop makes the soup feel alive.

Step 5: Season and Serve

Adjust salt and pepper to taste, give the soup one last gentle stir, and ladle it into bowls. I love adding a sprinkle of extra parsley on top for that fresh finish. Now, dig in and enjoy every warm, comforting spoonful.

Top Tip

When I first tried making this Turmeric Chicken Soup with Coconut Milk Recipe, I struggled with my coconut milk curdling. It took a few attempts to realize that maintaining a low simmer and not letting the soup boil is key to keeping that creamy silkiness intact.

Slow Simmer: Keep heat low once the coconut milk is added to prevent separation—patience pays off.
Sauté Patience: Let the veggies caramelize gently; this builds a deeper flavor base.
Chicken Shred Timing: Removing and shredding the chicken ensures it stays tender and evenly distributed.
Final Seasoning: Taste at the end—sometimes a pinch more salt or pepper is all it needs for perfection.

How to Serve Turmeric Chicken Soup with Coconut Milk Recipe

Garnishes

I like to keep it simple and fresh—a little chopped parsley and a squeeze of fresh lime juice always brightens up the bowl. Sometimes I add a sprinkle of toasted pumpkin seeds for a subtle crunch and extra texture contrast.

Side Dishes

Crusty whole grain bread or warm naan pairs beautifully with this soup, perfect for soaking up every drop. For a lighter option, a crisp green salad with a tangy vinaigrette is refreshing alongside.

Creative Ways to Present

For dinner parties, I’ve served this soup in elegant soup glasses with a sprig of fresh herbs perched on the rim, which instantly elevates the experience. It also makes a gorgeous starter for any cozy gathering.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftover soup to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making leftovers just as good—or sometimes even better—the next day.

Freezing

This soup freezes beautifully—just portion into freezer-safe containers and stash away for up to 3 months. I usually thaw it overnight in the fridge before reheating, which helps retain texture.

Reheating

Reheat gently on the stovetop over low heat to keep the coconut milk from breaking. Add a splash of broth or water if it thickens too much during storage, and stir to bring back its silky texture.

Frequently Asked Questions:

Can I substitute chicken breasts instead of thighs in this recipe?

Absolutely! While thighs tend to stay juicier and more tender, chicken breasts work just fine if you prefer leaner meat. Just be careful not to overcook them to avoid dryness—check for doneness at about 15 minutes of simmering.

How can I make this recipe vegetarian?

You can swap out the chicken broth for a rich vegetable broth and omit the chicken altogether. To keep it hearty, try adding extra vegetables, tofu, or chickpeas for protein. The coconut milk and turmeric still give it that lovely richness and color.

What’s the best way to prevent coconut milk from separating?

The key is to avoid boiling the soup once coconut milk is added. Keep your heat on a gentle simmer and stir occasionally. Rapid boiling or very high heat causes the coconut milk fats to separate and curdle, which affects texture and appearance.

Can I prepare this soup in advance?

Definitely! This soup actually tastes better the next day once the flavors have melded. Prepare it fully, then refrigerate in an airtight container. Warm it gently on the stove before serving for best results.

Final Thoughts

This Turmeric Chicken Soup with Coconut Milk Recipe is one of those recipes that feels like a little wellness ritual in a bowl. I love that it’s simple enough for a weeknight but impressive in flavor and texture. Whether you’re looking to nourish your body or just want a cozy, tasty meal to come home to, this soup has you covered. I can’t wait for you to try it—you might just find it becomes a staple in your kitchen like it did in mine!