Coconut-Ginger Chicken Soup with Turmeric and Spinach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming and aromatic chicken soup infused with fresh ginger, turmeric, and creamy coconut milk, finished with tender spinach leaves. This Asian-inspired chicken recipe (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.

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Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

2, skinless and boneless, cut into 1-inch pieces chicken breasts
1 can (13.5 oz), full fat coconut milk
4 cups chicken broth
2 tbsp, grated fresh ginger
1 tsp turmeric powder
3, minced garlic cloves
1 tbsp olive oil
3 cups fresh spinach leaves
1 tsp sea salt
1/2 tsp black pepper
1 tbsp lime juice

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Instructions

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.
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.
Step 3: Stir in 1 tsp turmeric powder and cook for 30 seconds to release aroma.
Step 4: Pour in 4 cups chicken broth and 1 can (13.5 oz) full-fat coconut milk, stirring to combine.
Step 5: Bring soup to a simmer, reduce heat to low, cover, and cook for 15 minutes until chicken is cooked through.
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.
Step 7: Remove from heat and stir in 1 tbsp fresh lime juice. Serve hot.