1. Heat the oil in a large pot over medium heat until it shimmers. Add your diced chicken and cook for 5-6 minutes, stirring occasionally, until it’s no longer pink on the outside (it’ll finish cooking in the broth later).
2. Toss in the cashews, chopped onion, and minced garlic right into the pot with the chicken. Cook for 4-5 minutes, stirring frequently, until the onion turns translucent and everything smells amazing.
3. Stir in the sliced carrot and chopped celery, letting them cook for 2-3 minutes until they start to soften slightly around the edges.
4. Pour in the chicken broth and bring everything to a gentle simmer—you want it bubbling but not rolling hard.
5. Add the ginger powder, turmeric powder, salt, and pepper. Stir well to distribute those spices evenly throughout the soup.
6. Let the soup simmer for 15-20 minutes (I usually go for the full 20) until the vegetables are tender and the cashews have softened. The chicken will be perfectly cooked through by now.
7. Taste and adjust your seasoning—this soup needs more salt than you’d think, so don’t be shy.
8. Ladle into bowls and garnish with fresh chopped cilantro for a pop of color and freshness.

Nutrition Information (Per Serving):

• Calories: 245
• Carbohydrates: 14g
• Protein: 22g
• Fat: 12g
• Fiber: 2g
• Sodium: 720mg
• Vitamin A: 60% DV (from carrots and turmeric)
• Iron: 12% DV

Cashews provide healthy fats and the turmeric adds anti-inflammatory properties, making this comfort food that actually has nutritional benefits going for it.

Notes:

• Don’t overcook the chicken during the initial searing or it’ll turn rubbery
• Fresh ginger is better than powder if you have it—use about 1 tablespoon grated
• The cashews will soften as they simmer and release creaminess into the broth
• Every broth has different salt levels, so always taste before serving
• The soup thickens slightly as it sits because the cashews continue to break down

Storage Tips:

• Refrigerate in an airtight container for up to 4 days
• Freezes beautifully for up to 3 months (cool completely first)
• The cashews soften more as it sits, making the soup creamier over time
• Reheat gently on the stove over medium-low heat, stirring occasionally
• Add a splash of chicken broth when reheating if it’s thickened too much

Serving Suggestions:

• Steamed jasmine rice: Perfect for turning this into a complete meal and soaking up the flavorful broth
• Crispy spring rolls: Classic pairing that adds textural contrast
• Asian cucumber salad: The cool crunch balances the warm, rich soup
• Crusty baguette: Works surprisingly well for dunking, even though it’s not traditional

Mix It Up (Recipe Variations):

• Thai-Inspired Version: Add 1 tablespoon red curry paste with the ginger and finish with lime juice and a splash of coconut milk for creamy, spicy depth
• Veggie-Loaded Bowl: Add baby spinach, bok choy, or snap peas during the last 5 minutes for extra nutrients and gorgeous color
• Spicy Kick: Add fresh sliced Thai chili peppers or 1/4 tsp red pepper flakes with the garlic for heat that complements the creamy cashews
• Noodle Addition: Stir in cooked rice noodles or ramen during the last 2 minutes for a heartier one-bowl meal

What Makes This Recipe Special:

This chicken and cashew soup bridges Asian and Western comfort food traditions by using cashews to create natural creaminess without dairy—a technique common in Southeast Asian cooking. The warming spices provide depth without heat, while the cashews add both texture and subtle sweetness that balances the savory broth. It’s proof that interesting, globally-inspired flavors don’t require complicated techniques or hard-to-find ingredients, just thoughtful combinations of pantry staples.