Coconut Turmeric Chicken Soup

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  0.5 tbsp Ginger, Fresh Root
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tbsp Turmeric, Ground
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  0.5 tsp Cumin, Ground
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  1 1 pinch crushed red pepper ($0.02)
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  0.5 lbs Carrots
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  1 Celery(227g)
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  0.8 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 cup Low Sodium Chicken Broth
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  13 oz Coconut Milk, Full-Fat, Canned
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  0.5 tsp 1/2 tsp salt (or to taste) ($0.02)
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  3 cup Rice, Jasmine, White, Dry
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  1 Cilantro, Fresh(10g)
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  1 Lime(67g)

Instructions

1. 1Dice the onion, mince the garlic, and grate the ginger. Heat the olive oil in a large soup pot over medium heat, add the onion, garlic, and ginger, and sauté for 5–7 minutes until the onion is soft and translucent.
2. 2While the aromatics cook, peel and chop the carrots into bite-sized pieces and chop the celery.
3. 3Add the turmeric and cumin to the pot and sauté for 1 minute over medium heat, stirring constantly to toast the spices and release their aroma. Add the carrots and celery, and sauté for 3–4 minutes until they just begin to soften.
4. 4Add the chicken breast and chicken broth to the pot. Bring to a boil over medium-high heat (about 8–10 minutes), then reduce heat to medium-low, cover, and simmer for 30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
5. 5Remove the chicken breast from the pot and shred it with two forks. Return the shredded chicken to the pot, add the coconut milk, and stir to combine. Heat through over medium-low heat for 2–3 minutes until steaming. Taste and season with salt as needed.
6. 6Meanwhile, cook the jasmine rice according to package directions.
7. 7Divide the hot soup evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
8. 8To serve, reheat one portion of soup in a microwave for 3–4 minutes or on the stovetop over medium heat for 4–5 minutes until hot, top with cooked rice, fresh cilantro leaves, and a lime wedge.