In a large soup pot, heat a drizzle of olive oil over medium heat. Add the leeks, carrots, celery, and minced garlic, sautéing for about 5 minutes until the vegetables soften.

Add the chicken pieces into the pot, stirring frequently to sear them lightly. Cook for approximately 3-4 minutes until the chicken is just browned on the outside.

Pour in the chicken broth and coconut milk, then sprinkle in the turmeric and frozen peas. Bring everything to a gentle simmer.

Allow the soup to simmer for about 20-25 minutes until the chicken is fully cooked and tender. Remove chicken pieces to shred them easily, then return them to the soup.

Taste and adjust the seasoning with salt and pepper as needed. Stir well to blend the turmeric into the broth.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately.