Begin by gathering all your ingredients for the Coconut Turmeric Chicken Soup. Chop the chicken into bite-sized pieces, and dice the onion, garlic, and ginger. Slice the carrots and red bell pepper.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté for about 2-3 minutes until the onions are translucent and fragrant.

Introduce the chicken to the pot and cook for approximately 5-7 minutes, stirring occasionally, until the chicken pieces are golden.

Stir in the sliced carrots and diced red bell pepper, cooking for about 2-3 minutes until they begin to soften.

Sprinkle turmeric over the mixture and stir thoroughly to ensure even distribution.

Pour in the chicken broth and coconut milk, stirring gently. Bring to a gentle boil.

Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 20-30 minutes.

After simmering, check the chicken for doneness. Shred if desired and season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh cilantro if desired.