Save Last winter, my youngest came home from school shivering despite her coat. I made this soup on instinct, throwing together what I had in the pantry, and watched her shoulders drop three inches lower after the first bowl. Something about the way ginger and turmeric hit warm coconut milk just works like an edible blanket.
Ive started doubling this recipe because my neighbor started knocking on my door whenever she smells the spices hitting the oil. Now we have this unspoken arrangement where I make a giant pot and she brings over fresh bread. Some dishes just build community around themselves.
Ingredients
- Extra virgin olive oil: Creates the foundation for sautéing the vegetables and helps bloom the spices
- Yellow onion: Provides sweetness and depth as it cooks down until translucent
- Carrots and celery: Classic soup base that adds texture and subtle sweetness
- Garlic: Adds aromatic intensity that blooms beautifully in the hot oil
- Ground turmeric: Gives the soup its signature golden color and earthy warmth
- Ground ginger: Provides gentle heat and rounds out the spice profile
- Ground cumin: Adds a subtle smoky note that ties everything together
- Chicken broth: Forms the soulful liquid base of the entire soup
- Chicken breasts: Lean protein that poaches gently in the simmering broth
- Egg noodles: Heartier than rice pasta and holds up beautifully in the creamy broth
- Coconut milk: Creates that luxurious velvety texture without dairy
- Fresh parsley: Bright finishing touch that cuts through the richness
Instructions
- Build the aromatic base:
- Heat the olive oil in your large pot over medium heat until it shimmers. Add the onion, carrots, and celery, cooking until softened and the onion turns translucent, about 5 to 6 minutes. The kitchen should already smell amazing.
- Bloom the spices:
- Stir in the garlic, turmeric, ginger, and cumin. Cook for just 1 minute until the spices become fragrant and release their oils. Watch carefully so they do not scorch.
- Add the broth and chicken:
- Pour in the chicken broth and stir to combine. Add the chicken pieces and bring everything to a gentle low simmer.
- Simmer until chicken is done:
- Cover the pot and simmer for 15 to 20 minutes. The chicken should be fully cooked and reach 165°F internally.
- Add noodles and coconut milk:
- Stir in the egg noodles and coconut milk. Simmer uncovered for 6 to 8 minutes until the noodles are tender, stirring occasionally to prevent sticking.
- Season and serve:
- Taste and season with salt and black pepper. Ladle into bowls and garnish generously with fresh parsley.
Save My friend from college was visiting last month when I had a pot going on the stove. She took one sip and got quiet, then told me it reminded her of this tiny place she found in Bangkok during her travels. Sometimes the simplest combinations transport us further than we expect.
Making It Your Own
Swap egg noodles for gluten-free pasta if you need to accommodate dietary restrictions. The soup works just as beautifully with chickpeas instead of chicken for a vegetarian version, using vegetable broth in place of chicken broth.
Perfect Pairings
A crusty slice of sourdough bread is ideal for soaking up every last drop of the golden broth. If you enjoy wine with dinner, a crisp white like sauvignon blanc cuts through the coconut creaminess perfectly.
Storage And Meal Prep
This soup keeps beautifully in the refrigerator for up to four days, actually developing deeper flavor on day two. Freeze portions in airtight containers for up to three months, though the noodles will soften slightly upon reheating. Reheat gently over medium low heat, adding a splash of broth if needed.
- Consider cooking noodles separately when meal prepping to prevent them from becoming mushy
- The spices will continue to infuse the broth, so start with less if you plan to store it
- Always cool soup completely before refrigerating or freezing to maintain food safety
Save There is something deeply restorative about a bowl of golden soup, especially when the weather turns cold and the days feel too short. This one has become my go to for everything from sick days to Tuesday night comfort.
Recipe FAQ
- → What makes this soup golden in color?
The vibrant golden color comes from ground turmeric, which also adds anti-inflammatory properties and earthy flavor to the broth.
- → Can I make this soup dairy-free?
Yes, this soup is naturally dairy-free. It uses coconut milk instead of cream to achieve richness without any dairy products.
- → How long does it take to prepare?
Total time is 45 minutes: 15 minutes for preparation and 30 minutes of cooking time.
- → Can I substitute the egg noodles?
Yes, you can use gluten-free pasta, rice, or even potatoes instead of egg noodles to accommodate dietary preferences.
- → How should I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles may absorb liquid, so add extra broth when reheating.
- → Can I freeze this soup?
It's best to freeze without the noodles, as they can become mushy. Freeze the soup base for up to 3 months and add fresh noodles when reheating.