Name: Chicken Soup with Fresh Turmeric and Galangal
Ingredients: 2 stalks lemongrass, tops and tough outer leaves removed, chopped; 3-inch (7.5-cm) piece fresh or frozen galangal, peeled and chopped; 2 kaffir lime leaves, torn in several places but kept whole; 2½ cups (600 ml) chicken or turkey stock or water; 4 ounces (115 g) baby spinach; Juice of ½ lime, or to taste; 1 small (5.6-ounce/165-ml) can coconut milk (⅔ cup/165 ml); Fresh Thai chiles, thinly sliced; 1 tablespoon fish sauce, or to taste; 2 cloves garlic, chopped; 2 thumb-size pieces fresh or frozen turmeric, peeled and chopped; 3 dried red chiles, preferably Thai, torn into pieces; 1 teaspoon sugar, or to taste; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs, cut into small pieces; Salt; 1 large tomato, peeled, seeded, and torn (about ¾ cup/125 g)

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Lots of fresh turmeric gives this coconut milk–enriched soup a brilliant yellow color and a pleasant bittersweet flavor. You can use 1 teaspoon ground turmeric if you don’t have fresh, but know that you can keep turmeric root in the freezer almost indefinitely—it’s actually easier to peel and slice or grate when it’s frozen.

Ingredients

Gluten-free
Soup

Method

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Ingredients

Method

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