Turmeric Chicken Soup with peanuts and cilantro on top

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.

Turmeric Chicken Soup bowls

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! 

bowls of Turmeric Chicken Soup

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! 

Turmeric Chicken Soup garnished with peanuts and cilantro

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 🙂

Turmeric Chicken Soup

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.

Xo.

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Turmeric Chicken Soup (aka Dope Soup)

Cooked on low heat for 2 hours, this thai-spiced coconut chicken chickpea sweet potato soup is the best soup I’ve ever had, hence the name: Dope Soup.

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: thai
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add in the jalapeño, ginger, and garlic, cooking for 3 minutes. Mix in red curry paste and turmeric.
  5. 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.
  6. 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.

Keywords: thai, thick, kao soi, comforting, winter, spices, weeknight dinner

More soup recipes from Broma Bakery: 

“Creamy” Roasted Cauliflower Soup

Thai Coconut Curry Soup

Golden Turmeric Carrot Ginger Soup

Lightened Up Creamy Chicken Corn Chowder

Grilled Cheese and Tomato Biqsue Shooters (you can just make a big batch of the tomato soup!) 

bowl of Turmeric Chicken Soup

36 comments

Avatar
Eva
Reply

Just read this and just the list of ingredients makes my mouth water! Strangely enough, I have all of the ingredients, except for the coconut milk and fresh herbs, I am craving a nice hearty soup and since the weather outside is icy the “Dope Soup” fits the bill perfectly!

Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I am so impressed you have almost everything! Can’t wait to hear what you think 🙂

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Malak
Reply

I can’t wait to try this! And attend the webinar! 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

OMG I’m so happy to hear you’re attending!

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Frank Vincent
Reply

When do you put the chicken back in????

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Gina
Reply

Also, wondering when chicken goes back in. This sounds amazing!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Just updated! Sorry about that!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

AHH great question. Updating now!

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Abby @ Heart of a Baker
Reply

10/10 gonna make this this week (sans chicken, ha!) This looks like my DREAM winter soup!

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Susan
Reply

Wow! So many good flavors and zippy spiciness!

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Mary
Reply

Sounds scrumptious! Do you have a suggestion for an alternative to the chickpeas?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

White beans, or you can omit entirely.

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Laura | Tutti Dolci
Reply

So gorgeous, can’t wait to make this!

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Joan
Reply

looks Delicious

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Emily
Reply

Would this work with almond butter instead? Peanut intolerance 🙁 🙁 🙁

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes!

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Matt Robinson
Reply

Cold and rainy here so this sounds awesome!

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Mary Ann | The Beach House Kitchen
Reply

That’s some name!! Sounds like it’s packed with flavor. Perfect for the winter weather we’re having!

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naomi
Reply

Looks wonderful . I love all the flavors

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Leigh Ann
Reply

Looks so good girl! And loved your webinar yesterday!

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Georgie | The Home Cook's Kitchen
Reply

yassss this looks amazing! and LOVE the name!

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Amy @ Thoroughly Nourished Life
Reply

It’s about the temperature of the surface of the sun where I live (Australia) right now, but now you’ve got me craving Dope Soup for dinner. Not sure if I can wait until winter rolls around so I’ll be cranking that AC down to arctic and slurping like I live in the tundra. Also, really looking forward to watching the replay of your webinar this weekend!

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Maddy
Reply

Awesome – we have an ice/blizzard/sleet situation outside and I *shockingly* have all of these ingredients in my house! MAKING TONIGHT!

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Michelle
Reply

This looks amazing! Can’t wait to try it. The only ingredient I’m missing, ironically, is the chicken!

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Nancy
Reply

The Dope Soup looks & sounds fabulous! I don’t see the update about the chicken but assume it’s prior to serving (?). What is the stream of white on the soup that I see in your photos?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yogurt!

Avatar
Robin
Reply

Omg, made this soup yesterday. Heated it up today and ate my first bowl. Wow! I don’t think I will tell the rest of the family how good it was ????. I didn’t even garnish it, just went right at it. Amazingly full of flavor and so healthy! Yum! Thank you….

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Sabrina
Reply

wonderful flavors, even the texture, nice change of tastes for me, thank you for this lovely recipe!

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Elizabeth
Reply

Just had this for dinner and it was worth the long ingredient list….delicious! I loved it and the whole family enjoyed it.

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MJac
Reply

Sounds delicious!! How many servings does this recipe make if serving as a meal?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

It makes 6-8 servings!

Avatar
Kat
Reply

Is there supposed to be sweet potatoes in this? Didn’t see it in the instructions, but it is mentioned in the actual article?
Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Ahh man I’m so sorry yes, it’s fixed now!

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Alyssa
Reply

I just made this and it’s so yummy! Perfect for a cold day…or any! I wanted it to be ready when I got home from work so I actually just stuck everything in the crockpot with only 1.5 quarts of stock. It worked great and still allowed all the flavors to develop. Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

So glad you liked it! It’s our favorite and the PERFECT dinner for these cold winter months 🙂

Avatar
Beth
Reply

How much sweet potato and when to add? Can’t wait to try!

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