Photo of Turmeric & coconut chicken soup by WW

Turmeric & coconut chicken soup

Points® value
Total Time
25 min
10 min
15 min
A little spice goes a long way in this soothing dish, which is inspired by the cuisine of southeast Asia. Turmeric adds vibrant colour and a robust, warming flavour


Calorie controlled cooking spray

4 spray(s)

Root Ginger

15 g, peeled and grated


2 clove(s), crushed

Chicken breast, skinless, raw

480 g, cut into 2cm chunks


1½ teaspoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Chicken stock cube(s)

1 cube(s), 400ml stock


150 g, sliced lengthways

Red pepper

1 medium, deseeded and sliced

Egg noodles, fresh

150 g, prepared as instructed

Coriander, fresh

1 tablespoon(s), leaves picked

Chilli, green or red

1 individual, finely sliced


  1. Lightly mist a large pan or wok with cooking spray and place over a medium-high heat. Fry the ginger and garlic for 1 minute, until fragrant. Add the chicken and cook for 5 minutes, until golden. Stir in the turmeric and cook for another minute.
  2. Pour in the coconut milk and chicken stock and bring to a simmer, then add the mangetout and red pepper and cook for 5 minutes.
  3. Add the egg noodles to the pan and cook for 3 minutes, until warmed through. Season to taste. Divide the soup between 4 bowls and garnish with the coriander and chilli to serve.


Did you know? Used in India for thousands of years as an alternative medicine, turmeric has powerful anti-inflammatory properties.