Thai Coconut Soup with Turmeric


  • 1 Tbsp coconut oil
  • 1 cup brown rice
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cups chicken broth or water
  • 1 Tbsp Dr. Cowan’s Garden Turmeric Powder
  • 2-inch piece of fresh ginger
  • 1 boned and skinned chicken breast
  • 1 can full-fat coconut milk
  • Sea salt and black pepper to taste


  1. In a large pot, melt coconut oil over medium heat and add rice, carrots, celery and onion. Add broth or water and cover.
  2. Cut ginger into small pieces and add to pot, along with the Turmeric Powder. Cover again.
  3. Let cook over low to medium heat for 30 minutes. If soup starts to boil, reduce heat.
  4. Cut chicken into small chunks and add to soup. Add coconut milk and cook for another 15 minutes, or until chicken is cooked through.
  5. Add salt to taste and serve immediately. Serves 4 to 6 people.