For cough, congestion, colds, and skin issues, turmeric milk works wonders at home. Replace your typical cup of hot chocolate with a revitalizing cup of wellness this winter – extra points if you’re wearing pajamas and slippers. Wear an apron and proceed with caution as turmeric can discolor clothing and surfaces.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 4 cups coconut milk
- 1 cup chicken stock
- ¼ cup finely chopped cilantro
- 1 stalk lemongrass, tough outer parts removed, thinly sliced
- 1 (2 inch) piece galangal, thinly sliced
- 2 fresh Thai chile peppers, minced
- 6 makrut lime leaves, thinly sliced
- 2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
- ½ head cabbage, thinly sliced
- 5 limes, juiced
- ¾ teaspoon fish sauce
Instructions
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
- Substitute red pepper flakes for the fresh chiles if desired.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 28 g |
| Sodium | 244 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I made this soup for my husband, and he loved it. I used 3 cans of coconut milk (roughly 6 cups), and skipped the limes (thought 5 was too much), instead, I cut wedges for squeezing. Overall great recipe.