I make this ginger soup every single week. My family loves it and I love the health benefits that it offers them! Not to mention- at $1.93/bowl, it is perfect for large families or meal prepping! You can easily cut the batch in half too if you prefer. My recipe card in this post will adjust all of the ingredients to however many servings works for you.
The Budget Breakdown
Below I’ve attached a glimpse into my spreadsheet that I use to meal plan and budget with every week. This is my full budget breakdown but you can also use this as your grocery list.
Here’s the budget breakdown for my Ginger Soup in you prefer it written out:
0.5 oz Fresh Ginger Root – $0.10
0.5 oz Fresh Turmeric Root – $0.25
3 Fresh Garlic Cloves – $0.16
1 Can (13.5oz) Full Fat (unsweetened) Coconut Milk – $2.55
32 oz Bone Broth – $4.10
1 Medium Red Onion – $0.93
1 lb Boneless Chicken Thighs – $2.98
Total Cost: $11.56
Cost Per Serving: $1.93
Ginger Soup Suggested Pairings
I love to serve this soup with fresh bread to add some carbs. I have also added orzo pasta and wild rice when I didn’t have bread on hand.
Leave out the bread or added carbs for a keto-friendly dinner. The coconut milk will provide the bulk of the calories to this meal and the dark meat chicken adds protein.
If you love healthy budget friendly recipes, be sure to check out my Street Tacos Recipe too!
Can I use dry ginger instead of fresh?
Yes; but you will need to adjust the measurements. If you use dry ginger for this soup, use 1/4 tsp instead of the 1 tbsp that the recipe calls for. I prefer fresh ginger for the flavor and nutrition value in this soup but I have used dried ginger in it’s place when I am unable to find fresh at the grocery store.
Can I use dry turmeric instead of fresh?
Yes; again, you will want to adjust the measurements if you choose to use dried turmeric vs fresh. Instead of the 1 tbsp of fresh turmeric, opt for 1/2 tsp of dried turmeric.