Coconut Turmeric Chicken Soup

Ingredients

• 1 yellow onion
• 2 cloves garlic
• 1/2 Tbsp grated fresh ginger
• 2 Tbsp olive oil, or coconut oil
• 1/2 Tbsp turmeric
• 1/2 tsp cumin
• 1 pinch crushed red pepper
• 1/2 lb. carrots
• 1/2 bunch celery
• 1 skinless chicken breast
• 3 cups chicken broth
• 1 can coconut milk
• 1/2 tsp salt, or to taste
• 3 cups cooked jasmine rice
• 1 handful fresh cilantro
• 1 lime

Directions

1. Chop the onion into small pieces, finely chop the garlic, and grate the ginger. Warm the olive oil in a large soup pot over medium heat, then cook the onion, garlic, and ginger in it until the onion turns tender and translucent.
2. While that mixture cooks, peel the carrots and cut them up, then chop the celery. When the onion is ready, stir in the turmeric, cumin, and red pepper flakes. Let them sauté for about a minute longer so the spices can toast.
3. Add the carrots and celery, and keep sautéing for a few minutes, stopping when they just start to soften.
4. Nestle the chicken breast into the pot, then pour in the chicken broth. Cover the pot, raise the burner to medium-high, and let the broth come to a boil. As soon as it boils, lower the heat to medium-low and simmer the broth for 30 minutes.
5. After the chicken and vegetables have simmered for 30 minutes, lift out the chicken breast and pull the meat apart using two forks. Slide the shredded chicken back into the pot, pour in the coconut milk, and stir until everything is combined. Keep it over medium-low heat until the soup is hot. Taste and season with salt as needed, with 1/2 tsp as the guide.
6. To serve, add about 1 1/3 cups of soup to a bowl. Top it with 1/2 cup of cooked rice, scatter on a few cilantro leaves, and tuck a lime wedge alongside.