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Thai Turmeric Chicken Soup

A heartwarming and aromatic soup from Thailand, featuring turmeric and galangal for a comforting experience.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 300

Ingredients
  

For the Soup Base
  • 1.5 lb chicken drumettes Use fresh chicken for best flavor.
  • 2 Tbsp fish sauce Opt for a high-quality brand for authenticity.
  • 1 tsp sugar
  • 3 small heads shallots, roughly chopped
  • 6 cloves garlic, crushed
  • 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch sections
  • 7-8 thin rounds galangal Ginger can be used as a substitute.
  • 5 leaves makrut lime, roughly torn Traditional, but can be omitted.
  • 7-8 slices turmeric root Using fresh turmeric elevates the dish.
  • to taste Fresh Thai chilies, crushed
  • to taste Ground white pepper
  • to taste Salt
  • 2 Tbsp Thai tamarind paste
  • for garnish Fresh chopped cilantro or green onion
  • optional Jasmine rice for serving Serves as a filling side.

Method
 

Preparation
  1. Toss the chicken drumettes in fish sauce and sugar, allowing them to marinate for at least 20 minutes.
Creating the Broth
  1. Add the marinated chicken to a large pot and pour in enough water to cover the chicken by about 1 inch.
  2. Stir in the shallots, garlic, lemongrass, galangal, makrut lime leaves, and turmeric. Bring the mixture to a gentle simmer.
Cooking
  1. Let the soup simmer gently over low heat, loosely covered, for about 30 minutes, or until the chicken is fork-tender.
  2. Once the chicken is tender, add the tamarind paste. Taste and adjust seasoning with salt.
Final Touches
  1. Crush some Thai chilies or sprinkle in some ground white pepper to your preference, then ladle the soup into bowls.
  2. 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.