Sauté the vegetables. Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, carrots, celery, and 1 teaspoon kosher salt. Cook for approximately 14–16 minutes, stirring from time to time, until the leek has softened and the vegetables begin to lightly caramelize.

Toast the aromatics and seasonings. Stir the chopped garlic, ground turmeric, and poultry seasoning into the softened vegetables. Continue cooking for 2–3 minutes, stirring frequently, until the garlic and spices become highly fragrant and begin to toast lightly.

Add the broth, coconut milk, and chicken. Pour the chicken broth and coconut milk into the pot, then add the raw chicken thighs or breasts, making sure the meat is submerged. Scrape any browned bits from the bottom of the pot, partially cover, and bring the mixture to a very gentle simmer over low heat.

Cook until tender. Maintain a low simmer for 15–20 minutes, or until the chicken is completely cooked and the vegetables are tender. Avoid a vigorous boil, as excessive heat may cause the coconut milk to separate.

Shred or cut the chicken. Transfer the cooked chicken to a cutting board and allow it to cool briefly. Shred it with two forks or cut it into bite-size pieces.

Finish with peas and parsley. Return the chicken to the soup. Add the frozen peas, if using, along with the chopped fresh parsley. Bring the soup back to a gentle simmer and cook for about 5 minutes, until the peas are tender and bright green and the chicken is thoroughly reheated.

Adjust the seasoning and serve. Taste the soup and add up to 1 teaspoon additional kosher salt, or the amount needed, together with ½ teaspoon black pepper. Serve hot, with additional fresh parsley as an optional garnish.