This creamy flavourful soup hits all the spots if you’re looking for something comforting, warming, healthy and packed with umami flavours. I love using kale in soup, it really keeps its crunchy texture and at the same time really soaks up the juices.
This soup is super versatile, the base is definitely turmeric, ginger and coconut milk but if you’d like to keep it vegetarian use a vegetable stock and replace the chicken with sweet potato for example. Can’t get your hands on kale leaves? Use broccoli or cauliflower (stems & florets) or try replacing the potatoes with chickpeas and white beans for a different texture.
Golden Turmeric & Ginger Chicken Soup with Kale
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 tbsp olive oil
- 1 kg chicken thighs & legs ( I like to use skin on and bone in for extra flavour, but skinless and boneless is fine too)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, grated
- 2 bay leaves
- 4-5 cm ginger, grated
- 3-4 cm fresh turmeric, grated or 2 tsp powdered turmeric (I used that in this instance)
- 1 litre stock (vegetable or chicken
- 300 g carrots, chopped into bite size pieces (not too small)
- 500 g potatoes, peeled and cubed into large chunks
- 300 g kale leaves, finely chopped (incl stems, if they are really tough, chop them finer or remove them completely)
- 1 can coconut milk
- Zest of 1 lemon
- Lemon juice to taste
- Pepper & Salt
- To serve: chilli flakes, coriander, parsley or kale flowers
Instructions
In a large pot heat the olive oil and add the chicken pieces, skin down. Season well with pepper and salt and fry on medium heat until browned on all sides. I needed to do this in 2 batches. Remove from the pan and set aside.
To the same pan (add more oil if needed) add the onions and celery and sauté for 5 minutes on low to medium heat until translucent and fragrant. Add the garlic, ginger, turmeric and bay leaves and sauté for another 2 minutes while you keep stirring.
Add the chicken back into the pot and pour the stock over the chicken so it’s all covered. Let simmer for 20 minutes.
After 20 minutes add the potatoes and carrots and simmer for another 15 minutes until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the pan. If using skin & bone on chicken, discard the skin and the bones (keep it in the freezer for stock!) and shred the chicken meat into bite size pieces.
With a fork, crush 4-5 potato pieces on the side of the pan and mix through, this will help to thicken the soup. Pour in the coconut milk into the pan, add the chicken back in and grate in the zest of a lemon, bring to a simmer.
Add the chopped kale and let simmer for 3 minutes until just wilted. Taste and season with lemon juice, pepper and salt. Serve as suggested above!
