Thai Ginger Turmeric Kale Chicken Soup

This thai ginger turmeric kale chicken soup is super flavorful and healthy! It has a bunch of healing and anti-inflammatory properties so it's perfect for kicking that winter cold too! It's made in just 30 minutes too!

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Spices in My DNA


  • 1 tablespoon olive oil
  • 1 medium-large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground turmeric
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon salt
  • 1 red bell pepper, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 cups (2 quarts) low sodium chicken broth
  • 3-4 cups cooked shredded chicken (I used a store-bought rotisserie chicken)
  • 4 cups chopped kale (de-stemmed)
  • juice of 1 lime
  • 1/4 cup chopped cilantro, plus extra for serving
  • lime wedges for serving


  1. Heat a large soup pot over medium-high heat and add the olive oil. Once hot, add the onion, garlic, ginger, turmeric, and salt and sauté for 3-4 minutes, stirring frequently.

  2. Add the bell pepper, carrots, and celery and sauté for another 3-4 minutes. Add the chicken broth and shredded chicken and raise heat to high. Once boiling, reduce to medium-high and simmer for 10 minutes.

  3. Once soup has simmered, add the kale and stir until wilted. Add lime juice and cilantro and stir to combine. Season to taste with salt and pepper. Serve with extra cilantro and lime wedges!