Turmeric Chicken Soup
Turmeric Chicken Soup
It’s soup season, and this is the perfect one if you’re feeling a little under the weather. This chicken soup only takes 40 minutes to make and literally costs less than $5 for 4 large bowls. I highly recommend using dark meat chicken instead of white. Chicken breast tends to be too dry for soup in my opinion. Thighs and drumsticks are the way to go.
Servings: 4
Ingredients
- 1 1/2 lbs bone in chicken skinned and cut into small pieces
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup shallots chopped
- 8 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1/2 tbsp galangal finely chopped
- 6 lime leaves finely julienned
- 1 tbsp turmeric peeled and finely chopped
- 6 shiitake mushrooms thinly sliced
- 6 cups water
- 4 Thai chilies finely chopped
- 2 tbsp tamarind concentrate
- salt to taste
- green onion for garnish
Instructions
- Marinate the chicken with fish sauce and sugar for an hour.
- Add the chicken to a pot with the shallots, garlic, lemongrass, galangal, turmeric, shiitake mushrooms, and lime leaves. Pour in the water. Bring to a boil. Cover. Reduce the heat to low and simmer for 30 minutes.
- Stir in the chilies, tamarind concentrate, and salt to taste.
- Garnish with green onions.
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