Coconut-Ginger Chicken Soup with Turmeric and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming and aromatic chicken soup infused with fresh ginger, turmeric, and creamy coconut milk, finished with tender spinach leaves. This asian-inspired chicken (whole30, gluten free) ready in about 35 minutes pairs chicken breasts, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and 2 tbsp grated fresh ginger, sautéing for 1-2 minutes until fragrant but not browned.
  2. Step 2: Add 2 skinless, boneless chicken breasts cut into 1-inch pieces and cook for 5 minutes, stirring occasionally, until chicken starts to brown.
  3. Step 3: Stir in 1 tsp turmeric powder and cook for 30 seconds to release aroma.
  4. Step 4: Pour in 4 cups chicken broth and 1 can (13.5 oz) full-fat coconut milk, stirring to combine.
  5. Step 5: Bring soup to a simmer, reduce heat to low, cover, and cook for 15 minutes until chicken is cooked through.
  6. Step 6: Add 3 cups fresh spinach leaves and 1 tsp sea salt, and 1/2 tsp black pepper, stirring until spinach wilts, about 2 minutes.
  7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice. Serve hot.

Frequently asked questions

How long does Coconut-Ginger Chicken Soup with Turmeric and Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Ginger Chicken Soup with Turmeric and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Coconut-Ginger Chicken Soup with Turmeric and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Ginger Chicken Soup with Turmeric and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Ginger Chicken Soup with Turmeric and Spinach whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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