Ingredients
Scale
- 1 pound chicken breast
- 1 tablespoon turmeric powder
- 1 tablespoon ginger, grated
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 2 cups vegetables (carrots, bell peppers, etc.)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chicken and sauté until cooked through.
- Stir in turmeric and ginger.
- Add coconut milk and chicken broth, bring to a boil.
- Add vegetables and simmer for 15 minutes.
- Season with salt and pepper.
Notes
- Use fresh herbs for enhanced flavor.
- Let the soup cool before storing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams