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Thai Turmeric Chicken Soup

A comforting bowl of Thai Turmeric Chicken Soup that combines aromatic spices and fresh ingredients for a warm, nourishing meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb 1.5 lb chicken drumettes Look for fresh ones from your local butcher or supermarket.
  • 2 Tbsp 2 Tbsp fish sauce This traditional ingredient adds umami depth to your broth.
  • 1 tsp 1 tsp sugar Just a touch balances the flavors.
  • 3 small heads 3 small heads shallots, roughly chopped Their sweetness enhances the broth.
  • 6 cloves 6 cloves garlic, crushed For that aromatherapy effect!
  • 1 stalk 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch sections Adds a fresh, citrusy note.
  • 7-8 thin rounds 7-8 thin rounds of galangal If you can’t find galangal, fresh ginger can be a substitute.
  • 5 leaves 5 makrut lime leaves, roughly torn Makes your soup aromatic and vibrant.
  • 7-8 slices 7-8 slices turmeric root You can also use ground turmeric if fresh isn't available.
  • to taste Fresh Thai chilies, crushed For those who like a kick!
  • to taste Ground white pepper Adds a lovely heat without overpowering.
  • to taste Salt Essential for the depth of flavor.
  • 2 Tbsp 2 Tbsp Thai tamarind paste Adds a delightful tanginess.
  • Fresh chopped cilantro or green onion for garnish A final touch of freshness.
  • Jasmine rice for serving, optional The perfect accompaniment to soak up that glorious broth.

Method
 

Preparation
  1. Marinate the chicken drumettes in fish sauce and sugar for at least 20 minutes.
  2. In a large pot, add the marinated chicken along with the marinade and cover with water by about 1 inch.
Cooking
  1. Add shallots, garlic, lemongrass, galangal, makrut lime leaves, and turmeric to the pot.
  2. Bring the mixture to a simmer over medium heat.
  3. Lower the heat and let the soup simmer loosely covered for about 30 minutes, until the chicken is fork-tender.
  4. Stir in tamarind paste and adjust salt to taste. Add crushed Thai chilies or white pepper if desired.
Serving
  1. Ladle the soup into bowls, garnish with cilantro or green onions, and serve with jasmine rice if desired.

Notes

This soup can be stored in the fridge for up to 4 days and can be frozen for up to 3 months. Avoid over-salting and adjust to taste.