Chicken Soup with Fresh Turmeric and Galangal

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

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

Soup
Gluten-free

Ingredients

Method