Easy Batch Prep Turmeric Soup Recipe from Chef Liz Kenyon

On a backpacking trip through Southeast Asia in 2017, Liz Kenyon watched her homestay host in Myanmar’s hilly Shan State prepare a warming turmeric soup over open coals in a hole in the middle of their living area. Soon after, on the streets of Mandalay, she and her husband noticed food carts set up shop as prayer got out. Cooks prepared curried chicken, dosas—and that same turmeric soup.

Kenyon remembers being struck by these savory bowls, rich with coconut milk and loaded with garnishes. “It’s not spicy, some people eat it for breakfast. A lot of kids eat it too.”

Today, she’s the executive chef of Manolin, with its Latin-meets-Northwest menu. She also runs the pandemic-derived in-house bagel shop, Old Salt. Food lessons from that backpacking trip proved unexpectedly vital when her bosses also put her in charge of Rupee Bar, a jewel-toned dining room in Ballard inspired by flavors of Sri Lanka. But that soup, she keeps for herself.

For her weekly meal prep at home, “I’ll do my sheet pan veggies, roast a chicken, and make my soup base,” says Kenyon. It can absorb just about any ingredients that linger in the refrigerator or the garden. “And it takes, no joke, like 10 minutes.”


soup base:

  • A splash of neutral oil, like avocado, coconut, or grapeseed
  • onionor 6 shallots
  • Garlic6 cloves, sliced ​​thin
  • Grated ginger1 tsp
  • Ground cumin1 tsp
  • coriander1 tsp
  • Turmeric (fresh or powder), 2 tsp
  • Cayenne (any chili powder works), 1 tsp
  • Chicken or vegetable stock1 quart
  • Any spicy or garlicky sausage2 left, sliced ​​in rings
  • coconut milk1 can
  • Garnish(es)see below

Kenyon also likes to add fish, shrimp, silken tofu, shredded chicken (“thank you, Costco!”), squash, potatoes, Chick peasor braising greens. “Really it’s whatever I have around.” Usually a cup will suffice.

Serve It With:

riceKenyon usually makes a pot of medium-grain, or Noodles: egg, wheat, even fresh udon


  1. If you’re making riceprepare it first (if you go the noodle route, prep happens at the end).
  2. julienne the onionor just cut into thin slivers.
  3. Heat the oil in a heavy pot, like a Staub or Le Creuset. Keep heat low and add the onions and a pinch of salt. Let them cook, stirring occasionally, for about five minutes until they are “swety” but not browned.

  4. Add sliced ​​sausage, garlic, and ginger. Turn the heat up to medium and let them caramelize.
  5. Next, add all the spices. Let them toast on the pan’s surface for about 30 seconds. If you’re adding other proteins, braising greens, or produce, now’s the time to toss them in.
  6. Add chicken stock and bring to a simmer.
  7. Finish with the coconut milk. stir the pot until ingredients are warmed through.
  8. Turn off the heat. If you’re serving the soup with noodles, the soup base can sit while the noodles cook. When everything is ready, serve the soup over your cooked rice or noodles.
  9. Garnish with whatever you want.

Great Garnishes

  • Something pickled
  • Chopped cashews (any nuts or seeds will do the job)
  • greenslike cabbage or bibb lettuce
  • Sprouts
  • Crunchy shallots (store bought)
  • Chili crisp
  • fresh herbslike cilantro, basil, parsley, or chives
  • lime wedges

Linked Up

Kenyon’s husband, Nathan, owns local sausage purveyor Cascadia Meats. Which means a ready supply of chicken stock and left in her freezer. She likes Cascadia’s French garlic sausage in this soup. Find them at Seattle farmers markets—or on a bun at some Seahawks home games.

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