Turmeric Chicken Soup

Ginger is a common vegetable. In the kitchen, it is customary. TURMERIC, however, is a member of the ginger family. You might not have realized it.

Chinese traditional medicine and seasoning both use turmeric. Even the curry paste used for curry chicken contains turmeric powder. Other common turmeric meals include turmeric congee, turmeric fried rice, and turmeric pork ribs.

The most traditional dish is chicken soup with turmeric. It is a recipe for turmeric chicken soup that boosts immunity and keeps your body feeling energized. Turmeric is a potent anti-inflammatory and antioxidant spice that gives this soup its beautiful yellow colour.

I'm going to share a chicken soup with turmeric in it. This chicken soup is quite simple to make and fills the house with the delightful fragrances of traditional Thai herbs. This soup is one of my favourite's because you can just dump everything into a pot and let it cook. It can be quite easy to overkill the turmeric, giving the soup a too-medicinal taste, so I recommended using fresh turmeric root rather than turmeric powder.

This dish has the added benefit of tasting even better the next day. For this soup, I'm using chicken wings. Cooking and preparation are quick. You can use whole chicken or boneless chicken breasts. You can also include fresh mushrooms in the soup

INGREDIENTS

12 pcs chicken wings (about 1.2kg)

3 tbsp fish sauce/soy sauce

1 tsp sugar

3 heads shallots, slightly cut into small cubes

10 cloves garlic, crushed

3 stalks of lemongrass, bottom part only

8 thin slices of galangal

10 kaffir lime leaves, roughly torn

4” turmeric root with skin on, slice on a sharp bias

5 fresh bird eyes chilies, crushed

3 tbsp tamarind juice

Salt to taste

Some fresh chopped cilantros for garnishing

METHODS

1. Marinate chicken wings in a mixture of sugar, and fish sauce or soy sauce, and for at least one hour.

2. In a large saucepan, place all the chicken wings. Add just enough water to cover the chicken by about an inch.

3. Add shallots, garlic, lemongrass, galangal, kaffir lime leaves, and turmeric. Simmer for 20 to 25 minutes on low heat with a lid loosely on (chicken wings are very fast to cook).

4. Add the tamarind juice and salt to taste once the chicken is tender. Add additional crushed chilies to the soup for spicy flavour.

5. Spoon the soup into a bowl, then garnish with chopped cilantro or green onions. Enjoy this dish with some steamed rice!

Hope you find this guide useful and enjoy these turmeric chicken soup to the fullest!!

Comments

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