Brazil Nut Free Coconut Chicken Soup with Turmeric & Ginger
Total time50 min
Prep time15 min
Cook time35 min
4.5(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 stalk lemongrass, tough outer layers removed, bottom 4 inches bruised and halved lengthwise
- 1 Ā½ tsp ground turmeric
- 1 tsp ground coriander
- Ā½ tsp black pepper, freshly ground
- Ā¼ tsp cayenne pepper (optional)
- 1 Ā½ lb boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups baby spinach
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp fish sauce
- salt, to taste
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!