Heat the oil in a large pot over medium heat. When it shimmers, add the chopped onion and a pinch of salt. Sauté for 4–5 minutes until the onion is soft and translucent.

Stir in the garlic, grated ginger, turmeric, and black pepper. Cook for 1 minute until fragrant.

Add the diced carrots, celery, and cauliflower florets (if using). Sauté for another 4 minutes to slightly soften the veggies.

Pour in the chicken broth and bring the pot to a gentle boil. Reduce heat to a simmer and cook for about 10–12 minutes, until the vegetables are tender.

Stir in the cooked shredded chicken and coconut milk. Heat through for 3–5 minutes, but don’t boil once the coconut milk is added.

Squeeze in the lemon juice and add chopped cilantro or parsley. Taste and add salt as needed.

If you want the soup creamier, use an immersion blender to puree a portion (about a third) of the soup directly in the pot, then stir to combine.

Serve over a scoop of cooked brown rice or cauliflower rice, if desired. Garnish with extra herbs and a drizzle of coconut milk or a sprinkle of black pepper.