1. Heat olive oil over medium heat in a large soup pot. Add onions, garlic, carrots, sea salt and sauté, stirring occasionally, until soft and starting to caramelize, for 8 – 10 minutes.

2. Add in turmeric, garlic powder and ground ginger and continue to sauté for another 2-3 minutes, stirring frequently, until spices are fragrant.

3. Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer.

4. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.

5. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.

6. Take off the lid from the soup and remove the chicken to a cutting board and cool slightly.

7. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes.

8. Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy as is or with rice, noodles or buttered toast.