Ingredients
Method
Preparation
- Toss the chicken drumettes in fish sauce and sugar, allowing them to marinate for at least 20 minutes.
Creating the Broth
- Add the marinated chicken to a large pot and pour in enough water to cover the chicken by about 1 inch.
- Stir in the shallots, garlic, lemongrass, galangal, makrut lime leaves, and turmeric. Bring the mixture to a gentle simmer.
Cooking
- Let the soup simmer gently over low heat, loosely covered, for about 30 minutes, or until the chicken is fork-tender.
- Once the chicken is tender, add the tamarind paste. Taste and adjust seasoning with salt.
Final Touches
- Crush some Thai chilies or sprinkle in some ground white pepper to your preference, then ladle the soup into bowls.
- Garnish with fresh chopped cilantro or green onions and serve hot.
Notes
This soup can be kept in the fridge for up to 3 days or frozen for up to three months. For enhance flavors, it can be made a day in advance.
