Turmeric Chicken Soup with Cabbage and Coconut Recipe (2024)

FAQs

Does turmeric turn soup yellow? ›

I use fresh turmeric root which has many healthy benefits you can read about here. Fresh turmeric root is healthful for a number of reasons. As a natural plant based nutrient, it is an excellent anti-inflammatory food source rich in antioxidants that beautifully colors the broth a bright hue of yellow.

According to the study, undertaken by Nebraska Medical Center, chicken soup achieves these results by inhibiting something known as neutrophil chemotaxis. Basically, white blood cells behave differently after chicken soup, resulting in added anti-inflammatory activity.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

But the solution when simmering a whole chicken for soup is to carve up the chicken before it's completely cooked through. In Molly Baz's Classic Chicken Noodle Soup recipe, she grabs the whole chicken out of the pot once the breasts register 155° F on an instant-read thermometer.

Dilute it with more of the recipe's ingredients: The best way to counteract the excessive use of a spice is to dilute it. You'll want to add more of everything in the recipe except for the turmeric. If you added twice as much turmeric, try adding twice as much of everything else to balance the flavor.

Fresh turmeric powder should have a strong and distinctive aroma that is slightly pungent. If the powder does not have a strong aroma or has a musty smell, it may have lost its potency. Similarly, if the powder tastes bland or has a bitter or unpleasant taste, it may no longer be fresh.

Bone broth serves as a great way to replenish the fluids that you're losing, while also providing your body with valuable electrolytes from the sodium in the broth. These electrolytes will also help you absorb the water more easily.

When chicken cooks in soup, an amino acid called cysteine is released. Cysteine thins mucus in the lungs, aiding in chest decongestion and faster healing. Chicken also provides a great source of protein that is particularly helpful to muscles when your body feels weakened and drained during illness.

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Does heavy cream thicken soup? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2½ hours.

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

Turmeric yellow color is applicable across food products such as beverages, baked items, dairy products, cookies, candies, icing, sauces, and more. As the color ranges from bright fluorescent yellow to pale yellow, it is used to provide color to various types of foods.

Turmeric imparts a rich, ochre yellow to anything it is added to.

Curcumin is a naturally occurring pigment extracted from the roots of the Turmeric plant Curcuma longa. It has been widely used as a food ingredient for thousands of years, providing an earthy flavour and a warm, bright yellow colour.

Turmeric is used as a spice and food dye, adding both flavor and color to food.