Malaysian Turmeric Lentil Soup with Chicken

Ingredients

• 200g chicken breast, cubed
• 3/4 cup red lentils
• 1 can (400ml) coconut milk
• 3 cups low-sodium chicken broth
• 2 tbsp turmeric powder
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp coconut oil
• 1 tsp cumin
• 1 red chili, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Method

1. Heat coconut oil in a pot over medium heat; sauté garlic, ginger, and onion until soft.
2. Add turmeric and cumin; cook 1 minute to bloom spices.
3. Add chicken cubes and stir until lightly browned and cooked through, no longer pink (internal temperature 74°C/165°F), about 3 minutes.
4. Pour in broth and lentils; bring to a boil, then simmer for 20 minutes until lentils are tender.
5. Stir in coconut milk and chili; simmer 5 more minutes.
6. Season with salt and pepper; garnish with cilantro before serving.