Braised Chicken and Vegetables in Turmeric Broth
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4 servings
  • 4 tablespoons garlic, minced
  • 4 tablespoons ginger, minced
  • 3 tablespoons turmeric, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup celery, finely diced
  • 3 cups white onion, finely diced
  • 3 cups carrot, finely diced
  • 3 cups parsnip, finely diced
  • 1 jalapeño, halved
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • ¼ cup dried shitake mushrooms
  • 4 cups coconut milk
  • 1 tablespoon lime juice
  • 8 cups vegetable stock
  • 3 chicken thighs
  • Salt and pepper
  • ¼ cup chopped cilantro
  1. Mince the garlic, ginger, and turmeric in a food processor.
  2. In a large saucepan over medium heat, combine the olive oil and the garlic-ginger-turmeric mixture, and sweat until soft, around 3 minutes. Add celery, onion, carrot, parsnip, jalapeño, cumin, and paprika. Sauté to blend flavors, around 5 minutes.
  3. Add dried mushroom, coconut milk, lime juice, and vegetable stock. Bring soup to a simmer, add chicken, and braise on low heat for two hours.
  4. Remove the dried mushrooms and jalapeño, season to taste with salt and pepper, and ladle into bowls, topping each serving with cilantro.
Recipe by Fit Bottomed Girls at