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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: Chicken, main course, soup, Thai
Servings: 4
Author: Alex Gorgos
- 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
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.