Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) avocado oil
  • 4 cups (950ml) low-sodium chicken broth
  • 1 can (13.5 oz / 400ml) full-fat unsweetened coconut milk
  • 1 medium (120g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tbsp (15g) fish sauce
  • 1 tsp (5g) ground turmeric
  • 1 tbsp (15ml) fresh lime juice
  • 2 cups (60g) baby spinach
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat avocado oil in the Dutch oven over medium high heat. Add chicken pieces and sear until the edges are golden brown (about 5–7 minutes). Remove chicken and set aside.
  2. Lower heat to medium and add diced onion. Sauté for 4 minutes until the onion is translucent.
  3. Stir in minced garlic, grated ginger, and turmeric. Cook for 60 seconds until the kitchen smells nutty and fragrant.
  4. Pour in the chicken broth and fish sauce. Use a spoon to scrape the bottom of the pot to release the browned bits.
  5. Return the seared chicken to the pot. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 15–20 minutes until the chicken is tender and cooked through.
  7. Stir in the full fat coconut milk. Stir constantly for 2–3 minutes until the soup is integrated and velvety. Do not let it reach a rolling boil.
  8. Fold in the baby spinach. Let it sit for 60 seconds until the greens have just wilted.
  9. Stir in the fresh lime juice, salt, and pepper right before serving.