Thai · beginner
Southern Thai Turmeric Garlic Chicken Soup (Tom Kamin Gai)
A comforting, clear chicken broth infused with aromatic fresh turmeric, bruised lemongrass, garlic, and bright lime juice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium stockpot, combine chicken stock, bruised lemongrass, smashed turmeric, and smashed garlic. Bring to a boil over medium-high heat.
- 02
Add the chicken thigh pieces into the boiling broth. Reduce heat to low and cover loosely.
- 03
Simmer gentle for 15 to 18 minutes until chicken is tender and fully cooked, skimming off any surface foam.
- 04
Stir in fish sauce and torn kaffir lime leaves. Simmer uncovered for 2 minutes to blend flavors.
- 05
Remove pot from heat and stir in fresh lime juice.
- 06
Taste soup and adjust acidity or saltiness with extra lime juice or fish sauce before serving warm.
A LITTLE KITCHEN KNOW-HOW
Infused Light Broth Extraction
Gentle simmering of aromatic rhizomes and herbs alongside bone-in meat draws out deep aromatic compounds without clouding the broth base.
Notes from the kitchen
- Always turn off heat before stirring in lime juice to preserve its bright, fresh vitamin-C flavor without bitterness.
- Smashing fresh turmeric releases rich color and oils without making broth cloudy.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
