Soups & Stews
This Bangladeshi chicken soup recipe brings the warmth of South Asian kitchens to your table with its aromatic blend of turmeric, coconut milk, and fragrant spices. The dish is a comforting staple in Bengali households, where it's often served during monsoon season or when warmth is needed most. What sets this recipe apart is the use of mustard oil—a signature ingredient in Bangladeshi cuisine—that adds a distinctive, nutty depth to the broth.
The soup begins with a flavorful broth infused with turmeric, cumin, and coriander, creating a golden base that simmers with tender chicken and split peas. The addition of coconut milk at the end introduces a creamy richness that balances the earthy spices.
This dish is not just nourishing but also deeply satisfying, with each spoonful offering layers of flavor that transport you to the bustling streets of Dhaka or the serene countryside of Bangladesh.
What makes this recipe truly special is its versatility—it can be served as a light lunch with steamed rice or as a hearty dinner with warm naan. The broth is packed with nutrients, making it ideal for recovery meals or cozy family dinners.
Whether you're a seasoned cook or a beginner, this foolproof method ensures a delicious result every time.
For those looking to explore regional variations, this recipe serves as a foundation for dishes like Borhani (a yogurt-based soup) or Nohona Roghan Josh (a spicier version). The key lies in the balance of spices and the slow simmering process, which allows all the flavors to meld harmoniously.
Let's get started on creating this comforting bowl of goodness.
Ingredients for bangladeshi chicken soup
Fragrant spices, tender chicken, and coconut milk create this soul-warming Bangladeshi soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Garlic Cloves 🧄 | 6 cloves | Peeled, minced |
| Fresh Turmeric 🌿 | 1 tbsp | Freshly grated or ground |
| Cumin Seeds 🌶️ | 1 tsp | Toasted lightly |
| Coriander Seeds 🌿 | 1 tsp | Ground if possible |
| Green Chilies 🌶️ | 2 whole | Slit lengthwise, seeds removed |
| Yellow Split Peas 🌽 | 1 cup | Rinsed well |
| Mustard Oil 🫒 | ¼ cup | For authentic flavor |
| Coconut Milk 🥥 | 1 cup | Full-fat preferred |
| Fresh Ginger 🌿 | 2 tbsp | Finely grated |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Mustard oil is the heart of this dish—look for it in Indian or Asian markets, or use a trusted brand like Patel Brothers if you're at a regular grocery store. The oil should be golden with a strong aroma; if it smells rancid, toss it. For the chicken, bone-in thighs stay juicier than breasts, but use what you have. Fresh turmeric is ideal (it's brighter than powder), but if you only have the spice, 1 tbsp ground turmeric works in a pinch. Split peas? Yellow or yellow mung are traditional, but green lentils add texture too.
No mustard oil? Vegetable or coconut oil works, but the flavor will differ. Swapping coconut milk? Full-fat canned coconut milk is best, but Greek yogurt thinned with broth mimics the creaminess. Short on fresh ginger? Dried ginger at half the amount gets you close, but fresh is worth hunting down. The green chilies can be omitted if you prefer mild heat—red chilies work too. For extra depth, toast the cumin and coriander seeds in a dry pan for 30 seconds before grinding.
This soup tastes even better the next day as flavors meld. Store in an airtight container for 4-5 days in the fridge. Freezes beautifully for 3 months—portion into containers with rice for easy lunches. The broth reduces when reheated, so add a splash of water if it gets too thick. Garnish with cilantro right before serving, as it wilts quickly. For a spicier kick, add a dash of red chili powder when serving.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this soup because it’s literally one pot—no chopping chaos, no extra bowls. Just brown the chicken thighs with cumin seeds, toss in the onions and garlic, and let the turmeric work its magic while you sip tea.
- Golden, Earthy Magic: That first spoonful of broth—warm, fragrant, with the deep aroma of toasted cumin and fresh turmeric—hits different. The chicken stays juicy, the spices meld into something ridiculously comforting, and honestly? It’s the kind of flavor that makes you pause mid-bite.
- Weeknight to Potluck: Between us, this soup is my go-to for lazy nights and when I need to bring something to a gathering. Double the batch, freeze half, and boom—you’ve got a meal ready for when life gets busy. (My mom-in-law’s favorite, by the way.)
- Budget-Friendly Powerhouse: Chicken thighs stretch for miles, onions and garlic are cheap, and a single turmeric root lasts forever. I’ve made this for $3 per serving, and it’s still the most satisfying bowl of soup I’ve ever served—even when I’m broke.
Step-by-step instructions for Bangladeshi chicken soup
This fragrant soup delivers deep, comforting flavors through careful layering of spices and slow simmering.
Prepare the Aromatics and Chicken
Heat the 0.25 cup mustard oil in a large pot over medium heat. Add the 1 tsp cumin seeds and 1 tsp coriander seeds, toasting for 30 seconds until fragrant and lightly golden. Immediately add the 1 whole yellow onion (chopped) and 2 tbsp fresh ginger (finely grated), cooking for 4-5 minutes until softened and translucent.
Push the aromatics to one side and add the 1.5 lb chicken thighs (bone-in, skin-on preferred). Sear for 5-6 minutes on each side until golden brown. This step builds the soup's rich foundation by developing the chicken's crust and releasing its natural juices. Real talk: don't rush this—proper searing prevents bland chicken in your finished soup.
Build the Spiced Base
Add the 6 cloves garlic cloves (minced), 2 whole green chilies (slit lengthwise), and 1 tbsp fresh turmeric (freshly grated). Stir well and cook for 1-2 minutes until the garlic turns golden and the chilies soften slightly. The turmeric will release its vibrant color and earthy aroma—this is when your kitchen should smell like comfort.
Pour in 3 cups of water and bring to a gentle boil. Add the 1 cup yellow split peas (rinsed) and 1 tsp salt, then reduce heat to low. Partially cover and simmer for 20 minutes, stirring occasionally. The peas should begin to soften while the chicken continues cooking gently in the broth. If the liquid reduces too much, add ½ cup water to maintain proper consistency.
Simmer to Perfection
After 20 minutes, add the 1 cup coconut milk and stir gently. Increase heat to medium-low and continue simmering for another 25-30 minutes until the chicken is tender and the peas are fully cooked. The soup should have a thick, velvety texture with the chicken falling off the bone easily when tested with a fork.
Taste and adjust seasoning with additional salt if needed. The coconut milk should blend seamlessly, creating a creamy yet light base. Here's the thing—this is where patience pays off. Rushing the simmering will result in tough chicken and mushy peas, so let it work its magic on the stovetop.
Finish and Serve
Remove the chicken from the pot and let it rest for 5 minutes. Once cool enough to handle, shred the meat using two forks, discarding any bones. Return the shredded chicken to the pot and stir to combine. Add the 1 tbsp lemon juice and 0.25 cup fresh cilantro (chopped), letting the lemon brighten the rich coconut flavors.
Serve the soup immediately, garnished with additional cilantro. The lemon juice adds a refreshing contrast to the creamy coconut and spiced chicken. This dish delivers on comfort with every spoonful—warm, aromatic, and deeply satisfying. Don't skip the lemon juice; it's what transforms this from good to exceptional.
Pro Tips For Making Bangladeshi Chicken Soup
- Brown the Thighs First: Skip the direct boiling—pat the chicken thighs very dry, then sear them skin-side down in a hot pot for 4-5 minutes until the skin crisps and turns golden. This locks in flavor and keeps the broth from turning cloudy later. (Yes, even if you’re impatient like me, don’t rush this.)
- Grind Whole Spices Fresh: Toast the cumin seeds in a dry pan for 30 seconds until fragrant, then grind them right before adding to the soup. Pre-ground spices lose their punch, and toasted cumin adds depth that jarred versions can’t match. I learned this the hard way—my first batch tasted flat until I tried this.
- Control the Turmeric Heat: Add fresh turmeric after the onions soften but before the broth boils—this prevents bitter compounds from developing. If using powder, sprinkle it in last and stir vigorously to avoid clumping. (Your future self will thank you for not ending up with a neon-yellow, bitter mess.)
- Simmer, Don’t Boil: Once the broth comes together, keep it at a gentle simmer—tiny bubbles, not rolling. Boiling toughens the chicken and scatters spices unevenly. Cover and let it cook low for 25-30 minutes, checking occasionally. This isn’t the prettiest method, but it’s the tastiest.
Creative variations of this recipe
Spicy Roghan Josh Twist
For a bolder version, transform this soup into a Nohona Roghan Josh by adding 1 tbsp garam masala and ½ tsp Kashmiri red chili powder during the final 10 minutes of simmering.
I like to include ½ cup yogurt at the end for a tangy contrast. This regional variation from Bangladesh's northern hills packs serious heat while keeping the comforting coconut notes. 🌶️
Vegetarian Borhani Style
Skip the chicken entirely and use 1 cup chickpeas instead of split peas for a Borhani-inspired version. Replace the coconut milk with ½ cup thick yogurt and add 1 tbsp tamarind paste for that signature tangy-sweet balance.
Garnish with toasted cumin powder and extra cilantro. This lighter take works beautifully as a starter or lunch dish. 🌱
Coconut Curry Fusion
Turn this soup into a one-pot curry by adding 1 can diced tomatoes and 1 tbsp tomato paste with the split peas. Simmer for 5 extra minutes after adding coconut milk, then finish with ½ cup fresh spinach wilted into the pot.
Serve over steamed basmati rice for a complete meal. The tomatoes deepen the sauce while keeping the dish creamy and comforting. 🥥
Herb-Infused Variation
Brighten the soup with ½ cup fresh mint leaves and 2 tbsp fresh dill chopped at the end. These herbs pair beautifully with the coconut and mustard oil, adding a refreshing twist.
For extra depth, add 1 bay leaf during the initial simmer and remove it before serving. This variation feels lighter yet equally aromatic. 🌿
Slow-Cooker Adaptation
For hands-off cooking, combine all ingredients in a 6-quart slow cooker on LOW for 6 hours or HIGH for 3 hours. The slow cooking enhances the split peas' tenderness and deepens the chicken flavor.
I recommend adding the coconut milk 30 minutes before serving to prevent curdling. Perfect for busy weeknights! ⏰
Monsoon Season Special
Celebrate Bangladesh's rainy season with a ginger-turmeric boost. Add an extra 1 tbsp fresh ginger and ½ tsp black pepper during the initial sear. Finish with a drizzle of mustard oil and a sprinkle of crushed fennel seeds for a warming, aromatic touch.
This version feels extra cozy during cooler months. 🌧️
Nutrition facts
Frequently asked questions
Can I substitute mustard oil with another oil?
Yes! While mustard oil gives that authentic Bangladeshi flavor, you can use vegetable oil or coconut oil in a pinch. For a closer taste, toast ½ tsp cumin seeds in the oil before adding other ingredients. The dish will still be delicious, just with a slightly different aroma profile.
How do I make this soup spicier?
For extra heat, add 1 extra green chili (or ½ tsp red chili powder) during the initial sear. You can also stir in ½ tsp cayenne pepper with the coconut milk at the end. For a smoky kick, add ¼ tsp smoked paprika when adjusting seasoning.
Can I make this soup ahead of time?
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for 4-5 days or freeze for 3 months. When reheating, add a splash of water if the broth thickens too much. The lemon juice can be added fresh when serving for maximum brightness.
What's the best way to serve this soup?
This comforting soup pairs perfectly with steamed basmati rice or warm naan. For extra heartiness, serve with a side of cucumber raita or pickled vegetables. In Bangladesh, it's often enjoyed with paratha (flaky flatbread) for a satisfying meal.
Why did my chicken turn out tough?
Tough chicken usually happens when simmered too long or at too high heat. For tender results, cook the chicken at low heat for 25-30 minutes total after adding the coconut milk. Test doneness by checking if the meat falls apart easily with a fork. If using bone-in pieces, start with slightly less simmering time.