Tom Kamin Gai | Golden Thai Turmeric Chicken Soup

Rinse the chicken thighs, pat dry, and halve at the joint or cut into bite-sized pieces. Peel the shallots and garlic cloves and crush lightly with the flat side of a knife. Thinly slice the fresh ginger. Bruise the lemongrass vigorously with the back of a knife to release the essential oils, and cut into finger-length pieces. Lightly tear the kaffir lime leaves.

Add the chicken broth along with the turmeric powder to a large pot and bring to a boil until the broth takes on a bright golden-yellow color. Add the crushed shallots, garlic cloves, ginger slices, and lemongrass, and simmer gently over medium heat for 3 to 4 minutes to allow the aromatic flavors to unfold.

Slide the prepared chicken pieces into the simmering broth. Add the torn kaffir lime leaves and the whole, lightly scored red chili pepper. Reduce the heat and simmer the soup gently with the lid on for about 20 to 25 minutes, until the chicken meat is wonderfully tender and juicy. Skim off any foam from the surface using a slotted spoon.