Creating this turmeric chicken soup recipe
If there is one soup I would happily eat for the rest of my life, no questions asked, its this soup. Dope Soup, as Alex and I call it. Named because, well, it’s the dopest soup we’ve ever had.
This soup came about after tasting my bff Monique’s Golden Turmeric Chicken Soup. I was like, stop, I need to make a curry soup, why are curry soups the best? So I got to work. After about 3 variations, I came up with what I honestly think is the best soup I’ve ever had.
This turmeric chicken soup is packed with OOMPF from simmering for 2 hours, which reduces the water content by half, resulting in a flavor explosion. It’s comforting and hearty, but not like creamy and too rich. You know?
Also it’s practically vegan, except for the chicken.
…Like as I said, practically vegan.
Tips for making turmeric chicken soup
Shred the chicken with a whisk attachment — Before making the rest of this soup, you first have to cook the chicken and then shred it. You can either shred the chicken by hand using two forks OR you can go the genius route and shred it in a standing mixer using the whisk attachment. It takes about 15 seconds to shred and is really satisfying to watch, just saying.
Saute the veggies at a lower heat — When sauteeing the vegetables, you’re looking for the onions to turn translucent. You don’t want them developing much color at this point, so keep the stove at medium heat.
Use light coconut milk — Because this soup simmers for so long, you really don’t need full fat coconut milk to thicken up this turmeric chicken soup. So go the healthier route and pick up a can of the low-fat kind instead.
Simmer the soup uncovered — Just want to make sure the people in the back heard me the first time. You HAVE to simmer this soup for a long time with the lid off. Just trust me on this, it’s totally worth it!
How to store turmeric chicken soup
Keep this soup in a sealed container in the fridge for up to a week. If you’re in a pinch, you could freeze this soup. But personally, I wouldn’t freeze it since it has peppers and sweet potatoes in it, which have a tendency to become a little grainy when reheated after being frozen. But again, if you’re in a pinch, go ahead and freeze this chicken curry soup because you do not want a single drop of this to go to waste!
I’m hosting a masterclass!
Oh omg ok so I know this is really last-minute, but this afternoon at 1pm EST I’m hosting a free, 1-hour masterclass on how I’ve turned my food photos into a 6-figure business. We’re covering:
- How I went from earning $0 on my blog to having a 6-figure business in 3 years
- How you can do it, too
- The only 3 angles you need to master food photography, and when to use which
- How to edit your food photos like a pro
Even if you’re reading this and it’s too late to watch the live class, sign up for the webinar *before it goes live at 1pm* and you’ll automatically have an email sent to your inbox with the replay following the webinar.
On Thursday, I’ll also be sharing some more fun news about food photography and how we can work together, so stay tuned for more deets 🙂
Alright biddies that’s all for now. Take my advice: go to the grocery store, get all these ingredients (yes I know it’s a lot but god damn it’s worth it), and make this delish soup for yourself tonight.
- 1 pound chicken breast
- 1 large (or 2 medium) onions, thinly sliced
- 1 green pepper, thinly sliced
- 2 red peppers, thinly sliced
- 1 jalapeño pepper, diced (leave some out for garnish)
- 1 tablespoon fresh ginger, diced
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 2 teaspoons dried turmeric
- 12 oz light coconut milk (canned)
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon rice vinegar (can sub white vinegar)
- juice of 2 limes (about 1/4 cup juice)
- 2 tablespoons peanut butter
- 30 oz chickpeas, drained
- 3 quarts chicken stock
- 1 bunch fresh cilantro, chopped (leave some out for garnish)
- 1 bunch fresh basil, chopped (leave some out for garnish)
- peanuts, for garnish
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat. Salt and oil the chicken breasts, then place on prepared baking sheet.
Cook for 20 minutes, or until chicken is cooked completely through. Allow to cool slightly before shredding with two forks (alternatively, you can shred chicken in 10 seconds in a standing mixer with a whisk attachment!). Set aside.
Heat a large pot or dutch oven on the stove over medium heat with about 1 tablespoon of olive oil. Once it’s hot, sauté the onion and peppers until translucent, about 7 minutes.
Add in the jalapeño, ginger, and garlic, cooking for 3 minutes. Mix in red curry paste and turmeric.
Turn the heat to high and add in the coconut milk, fish sauce, soy sauce, salt, rice vinegar, lime juice, peanut butter, chicken stock, chicken, and chickpeas. Allow to come to a boil, then reduce mixture to a simmer. Cook, uncovered (important! you want the liquid to reduce), over low heat for 2 hours, allowing the soup to reduce by about half. Yes, seriously, half. This gives everything a ridiculously good flavor, so make sure to cook it that long.
When you’re ready to serve the soup, chop the cilantro and basil and stir them into the soup. Leave a few leaves out to garnish on top along with some peanuts.
More soup recipes from Broma Bakery:
Grilled Cheese and Tomato Biqsue Shooters (you can just make a big batch of the tomato soup!)