Golden Turmeric Chicken Soup.

I have a little confession to make.

I’m on a little 30-day Keto reset, and it is GLORIOUS!!! (I just sang that in my best Hallelujah Chorus voice)

Don’t worry ~ I’m not going to try to convince you to do it too! I’m just going to keep on providing recipes made with whole foods like I normally do ~ that’s all!

I have “Keto-dapted” and simplified this recipe from Marion’s Kitchen. I am full-on obsessed with this lady. I’ve named her the Asian Julia Child ~ bringing the art of Asian cooking to this midwestern white girl. Thank you, Marion!

Golden Turmeric Chicken Soup.


combine the following ingredients and bring to a boil. then turn down to low and simmer for an hour.

  • 8 chicken thighs bone in, skin on
  • 1 box chicken broth or veggie broth
  • 4 cups water
  • 1 stalk lemongrass pounded to release the oils
  • 1/2 sweet yellow onion quartered (save the other half for the paste)
  • 1 large knob fresh ginger peeled and sliced
  • 3 kaffir lime leaves
  • 1 tbsp kosher salt

congrats. you've just made your own delicious chicken broth!

    remove the chicken and allow to cool. strain the rest of the broth through a fine mesh sieve, and into a large bowl.

      in a food processor, combine the following ingredients, and blitz into a paste.

      • 1 stalk lemongrass top two layers removed, then diced
      • 1/2 sweet yellow onion diced
      • 3 cloves garlic chopped
      • 1 piece fresh turmeric peeled and chopped (or use 1 tbsp dried turmeric)
      • 1 large knob fresh ginger peeled and chopped
      • 3 teaspoons ground coriander
      • 1 teaspoon ground cumin
      • 1 teaspoon kosher salt
      • 2 tbsp hot broth

      fragrant paste: check!

        in the soup pot you used to make the broth, heat up one tablespoon coconut oil or butter, and cook the delicious paste for a minute or two, stirring continuously. then add the broth, and the following ingredients:

        • 1 can coconut milk
        • 1-2 limes juiced
        • more salt, to taste

        let simmer for 10-15 minutes. pour over the following:

        • 1-2 zucchini spiralized
        • chicken thighs skin removed, and shredded
        • fresh cilantro or basil
        • lime wedges
        • sambal oelek

        go crazy with the veggies if you want! mushrooms, bok choy, spinach, kale ~ whatever!

          I’ve frozen the broth and chicken in individual 2-cup portions, so that I can defrost and heat up, add whatever veggies I want, and always have a great lunch when I’m in a hurry.

          It’s kept me full, warm, and happy all afternoon!

          Leave a Reply