1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 10 ounce bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
Instructions:
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, and celery. Sprinkle with 1 teaspoon of kosher salt to help release the moisture from the vegetables. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add Garlic and Spices:
Add the chopped garlic, turmeric, and poultry seasoning to the pot. Stir and cook for another minute until the garlic is fragrant and the spices are well incorporated.
Pour in Liquids:
Add the chicken broth and can of coconut milk to the pot. Stir to combine all the ingredients thoroughly.
Add the Chicken:
Place the chicken thighs or breasts into the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let simmer for about 20 minutes, or until the chicken is cooked through and tender.
Final Touches:
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