Ginger Turmeric Soup

 This Ginger Turmeric Soup is the ultimate detox and/or flu fighting meal. Super easy to throw together with minimal hands-on time and ready in under an hour!

Like pretty much everyone else, once January rolls around I suddenly feel the urge to reset everything. Cue the detox mindset, the fridge full of greens, and the promise that this is the month I eat super healthy at every meal. I try to be mindful year-round, but January always hits differently. Probably because I fully embrace indulgence when I head home for the holidays. I'm talking nonstop visits to my favorite restaurants, plenty of sweets and cocktails, and far fewer workouts than I’d like to admit. By the time the new year arrives, my body is practically begging for something nourishing.

Enter this ginger turmeric soup. My absolute favorite detox meal. It’s packed with feel-good ingredients, incredibly comforting, and gentle on your gut, which is exactly what I’m craving this time of year. I love meals that are genuinely good for you and taste amazing, because if it doesn’t taste good, what’s the point? This soup checks all the boxes: warming, flavorful, satisfying, and something we truly look forward to eating. It's become a staple in our house year-round.

Another reason I love this recipe? After all the holiday cooking, I want something easy. You can use leftover or rotisserie chicken to keep prep minimal, and the thin rice vermicelli noodles cook directly in the broth, making this a true one-pot wonder. Cozy, healing, and low effort, exactly what January dinners should be.

GINGER TURMERIC SOUP

SERVINGS: 5 I PREP TIME: 10 MIN. I  TOTAL TIME: 45 MIN.

INGREDIENTS

1 tbsp olive oil

1 medium onion, sliced

2 tbsp minced fresh ginger

2 tbsp minced garlic

1 1/2 tbsp turmeric

1/4 tsp cayenne

6 cups chicken stock

1 can coconut milk

4 oz thin rice noodles*

1 large or 2 small chicken breasts

2 cups spinach

1 lime, juiced

Salt and pepper, to taste

METHOD

1. Heat olive oil in a large saucepan over medium-high heat. Add in onion and sauté until just soft, 3-5 minutes. Stir in ginger and garlic and cook 1 minute.

2. Add in spices and toast for another minute. Add in the chicken breasts and chicken stock. Bring to a boil then lower the heat to medium and simmer for 25 minutes until chicken is cooked through.

3. Remove chicken and shred. Meanwhile, stir in the coconut milk and rice noodles and boil 3 minutes or according to package instructions.

   
   

4. Return chicken to pot and stir in spinach. Cook until just heated through and spinach has wilted. Remove from heat, stir in lime juice, season with salt and pepper and serve immediately.

NOTE: These are the thin rice vermicelli noodles found in the Asian section of the grocery store. Other noodles can be used but you will need to adjust the cooking time accordingly.

Questions? Ask me in the comments below!