Turmeric Coconut Chicken Soup with Yogurt & Herbs
a hearty, healthy turmeric coconut chicken soup with yogurt, herbs, and crispy chickpeas
serves: 4
Ingredients
Scale
Crispy Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp harissa powder
- ½ tsp kosher salt
- ¼ tsp granulated garlic
- ¼ tsp ground cardamom
Turmeric Coconut Chicken Soup
- olive oil
- 1 onion, diced
- kosher salt
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 lb carrots, peeled and sliced 1/8”
- 1 ½ tsp ground turmeric
- 1 tsp harissa powder
- ¼ tsp ground cardamom
- 1 can full-fat coconut milk
- 1 qt chicken stock
- 1 lb cooked, shredded chicken
- 2 tbsp lime juice
Toppings
- greek yogurt
- lots of parsley leaves
- fresh dill leaves
- sliced green onions
- squeeze of lime juice
Instructions
Crispy Chickpeas
- Preheat the oven to 425°F. Spread the drained chickpeas out onto paper towels and pat completely dry.
- Toss the chickpeas in a small bowl with the olive oil and spices.
- Spread them out onto a sheet pan in one, even layer.
- Roast for 25 minutes until crispy. Let cool before consolidating.
Turmeric Coconut Chicken Soup
- Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom of the pot. Once the oil is hot, add the onions and a good pinch of salt. Let sauté for about 6 minutes, stirring often, or until tender and slightly caramelized.
- Stir in the garlic and ginger. Cook for another minute. Add the carrots. Cook for 2-3 minutes. Lastly, stir in the turmeric, harissa powder, and cardamom.
- Pour in the coconut milk and chicken stock. Whisk until smooth. Bring the liquid to a simmer over medium heat. Reduce the heat to medium-low and let the soup simmer for about 15 minutes, stirring often.
- Stir in the shredded chicken and warm through. Lastly, stir in the lime juice. Taste the soup and season with more salt as needed.
- Ladle the soup into bowls and garnish with a dollop of greek yogurt, lots of parsley leaves, fresh dill leaves, sliced green onions, the crispy chickpeas, and a squeeze of lime juice.