Turmeric Chicken Soup (aka Dope Soup)

What’s the best way to cure a cold? With some turmeric chicken soup, of course. It never fails to get me feeling better than when I’m already on top of my game with this easy recipe that packs in all those immune-boosting benefits and more. Check out how we do it here!

The “carrot ginger, turmeric soup vegan” is a healthy and delicious soup that you can make in minutes. The soup is perfect for when you’re feeling sick or just want a nice warm meal.

Developing the recipe for turmeric chicken soup

This soup is the one soup that I would gladly consume for the rest of my life, no questions asked. Alex and I refer to it as “dope soup.” It’s called that because it’s the dopest soup we’ve ever tasted. 

This soup was inspired by my best friend Monique’s Golden Turmeric Chicken Soup. I was like, “Stop, I have to prepare a curry soup,” and I thought to myself, “Why are curry soups the best?” As a result, I went to work. I came up with what I believe to be the finest soup I’ve ever tasted after approximately three modifications.

The OOMPF in this turmeric chicken soup comes from boiling it for 2 hours, which decreases the water content by half and results in a flavor explosion. It’s hearty and comforting, but not overly creamy or rich. You know what I mean?

Except for the chicken, it’s also almost vegan.

…As I already said, basically vegan.


To make turmeric chicken soup, follow these instructions.

Cook the chicken and then shred it using a whisk attachment — Before you can make the remainder of the soup, you must first cook the chicken and then shred it. You may shred the chicken by hand with two forks OR you can use the whisk attachment on a standing mixer to shred it. Just saying, it takes around 15 seconds to shred and is quite enjoyable to watch. 

Lower the heat and sauté the vegetables — You want the onions to get translucent while you’re sauteeing them. Keep the burner on medium heat since you don’t want them to become too dark at this stage. 

Use light coconut milk – Because this soup simmers for so long, full fat coconut milk isn’t necessary to thicken this turmeric chicken soup. So go for the healthier option and get a low-fat one instead. 

Just to be sure the individuals in the back heard me the first time, simmer the soup uncovered. This soup must be simmered for a long period with the cover off. Just believe me when I say it’s well worth it! 


What is the best way to keep turmeric chicken soup?

Refrigerate this soup for up to a week in an airtight container. This soup can be frozen if you’re in a hurry. However, since it contains peppers and sweet potatoes, I wouldn’t store it because they tend to turn gritty when warmed after being frozen. However, if you’re in a hurry, go ahead and freeze this chicken curry soup since you don’t want to waste a single drop! 


I’m going to give a masterclass! 

Oh yeah, I know this is really last-minute, but I’m offering a free 1-hour masterclass this afternoon at 1pm EST on how I’ve converted my food photography into a 6-figure company. We’ll look at:

  • In three years, I went from making $0 on my blog to owning a six-figure company.
  • How you, too, can accomplish it
  • The only three perspectives you’ll ever need in food photography, and when to utilize them
  • How to edit food images like a professional

Even if you’re reading this after it’s too late to view the live class, sign up for the webinar *before it goes live at 1pm* and you’ll get an email with the recording immediately thereafter.

Stay tuned for additional details on Thursday, when I’ll be revealing some more exciting news regarding food photography and how we can collaborate.


Okay, biddies, that’s all for now. Take my advise and go to the market to acquire all of these ingredients (yeah, it’s a lot, but it’s worth it), then prepare this delicious soup for yourself tonight.



This thai-spiced coconut chicken chickpea sweet potato soup, cooked on low heat for 2 hours, is the finest soup I’ve ever tasted, thus the name: Dope Soup.

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 2 hours
  • 2 hours and 20 minutes total
  • Soup is a category.
  • Stovetop method
  • Thai cuisine
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 2 hours
  • 2 hours and 20 minutes total
  • Soup is a category.
  • Stovetop method
  • Thai cuisine



  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 2 hours
  • 2 hours and 20 minutes total
  • Soup is a category.
  • Stovetop method
  • Thai cuisine


  • 1 pound breast of chicken
  • 1 big (or 2 large) onion, thinly sliced
  • 1 finely chopped green pepper
  • 2 finely sliced red peppers
  • 1 diced jalapeo pepper (leave some out for garnish)
  • 1 tablespoon chopped fresh ginger
  • 2 garlic cloves, minced
  • 2 tblsp curry paste (red)
  • 2 tablespoons turmeric powder
  • 12 oz coconut milk (light) (canned)
  • 1 teaspoon sriracha
  • 1 teaspoon of soy sauce
  • a half teaspoon of salt, additional salt to taste
  • 1 tablespoon vinegar (rice) (can sub white vinegar)
  • 2 limes (about 1/4 cup juice)
  • peanut butter (two tablespoons)
  • 30 oz. drained chickpeas
  • 2 big peeled sweet potatoes, sliced into 1 cm cubes
  • 3 quarts stock (chicken)
  • 1 bunch chopped fresh cilantro (leave some out for garnish)
  • 1 bunch basil leaves, chopped (leave some out for garnish)
  • garnished with peanuts


  1. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper or a silpat, line a baking sheet. Place the chicken breasts on a baking sheet that has been prepped with salt and oil.
  2. Cook for 20 minutes, or until the chicken is fully done. Allow to cool slightly before shredding with two forks (you can also shred chicken in a standing mixer with a whisk attachment in 10 seconds!). Remove from the equation.
  3. 1 tablespoon olive oil, heated in a big saucepan or dutch oven on the stove over medium heat. Once it’s heated, sauté the onion and peppers for approximately 7 minutes, or until they’re transparent.
  4. Cook for 3 minutes after adding the jalapeo, ginger, and garlic. Combine the red curry paste and turmeric in a mixing bowl.
  5. Add the coconut milk, fish sauce, soy sauce, salt, rice vinegar, lime juice, peanut butter, chicken stock, sweet potato cubes, and chickpeas to the pan on high heat. Bring the mixture to a boil, then lower to a low heat. Cook for 2 hours over low heat, uncovered (essential! you want the liquid to decrease), until the soup has reduced by roughly half. Yes, you read it correctly, half. Make sure you cook it for that long since it gives everything a tremendously amazing taste.
  6. Chop the cilantro and basil and mix them into the soup when you’re ready to serve it. Leave a few leaves and some peanuts on top to serve as a garnish.

thai, thick, kao soi, comfortable, winter, spices, weekday dinner Keywords: thai, thick, kao soi, comforting, winter, spices, midweek meal

More soup recipes are available at: 

Cauliflower Soup with “Creamy” Roasted Cauliflower

Soup with Thai Coconut Curry

Soup with Golden Turmeric, Carrots, and Ginger

Creamy Chicken Corn Chowder with a Twist

Shooters of Grilled Cheese and Tomato Biqsue (prepare a huge quantity of the tomato soup!) 


“The “raw broccoli soup” is a healthy, easy to make and delicious recipe. It’s also one of the most popular recipes on my blog.”

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