Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton from Quirky Cooking

Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton from Quirky Cooking

  • 20 min
  • 525 calories

Turmeric is part of the ginger family and has been used throughout southern Asia for thousands of years. Although typically used in its dried, powdered form, for this recipe you will use fresh turmeric together with ginger and garlic. The flavours of fresh turmeric are different to the powder, more subtle, more earthy and the texture is amazing. Share on Instagram the moment you plate it #youplateit


  • 1 Ginger
  • 1 Turmeric (Fresh)
  • 2 Garlic Clove
  • 1 Small Bunch of Coriander
  • 2 Spring Onion
  • 1 30 Gram Pack of Concentrated Chicken Stock
  • 1 200 Gram Pack of Rice Noodles
  • 3 Chicken Thighs (skinless)
  • 1 160 Gram Pack of Coconut Milk
  • 1 Lemon

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Step-by-step instructions

Step 1

Start Soup:

Finely mince ginger, turmeric and garlic. Finely chop ¾ of the coriander and half the spring onions; mix together in a bowl. Place half of the mixture into a large pot, add 2½ cups water and concentrated chicken stock. Heat pot to low, once simmering, add lid and cook for 10 minutes.

Step 2

Cook Rice Noodles:

Bring water to a boil in the kettle. Place half the rice noodles you will have remainder in a large bowl and pour over boiling water. Stir to loosen noodles. Allow noodles to soak until tender, about 10 minutes. Set aside.

Step 3

Brown Chicken:

Pat dry the chicken with paper towel. Season both sides with salt and pepper. Add chicken to a pan with oil and place over medium-high heat. Cook, about 3 to 4 minutes per side or until cooked through. Remove chicken from pan and roughly chop into bite-size pieces.

Step 4

Add Ingredients:

After 10 minutes of simmering step 1, add coconut milk, and about 20 mls lemon juice or to taste. Let the temperature reach a simmer, then add lid and cook for another 10 minutes.

Step 5

You Plate It:

To the pot add cooked chicken, noodles, remaining minced herb/garlic/ginger and turmeric mixture, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining spring onions and remaining coriander if desired. Enjoy!

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