Editorial sample recipeThaibeginnerhalaldairy-freegluten-free

Southern Thai Turmeric Garlic Chicken Soup (Tom Kamin Gai)

Name: Southern Thai Turmeric Garlic Chicken Soup (Tom Kamin Gai)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g bone-in skinless chicken thighs, halal-certified, cut into bite-sized pieces; 3 stalk lemongrass, bruised and cut into 2-inch segments; 2 inch fresh turmeric, peeled and smashed lightly; 5 clove garlic, peeled and smashed; 4 cup halal chicken stock, low sodium; 2 tbsp fish sauce, halal-certified; 3 tbsp fresh lime juice; 3 piece kaffir lime leaves, torn

A comforting, clear chicken broth infused with aromatic fresh turmeric, bruised lemongrass, garlic, and bright lime juice.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Southern Thai Turmeric Garlic Chicken Soup (Tom Kamin Gai)

AI illustration

Technique to learn

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.

Instructions

Step 1: In a medium stockpot, combine chicken stock, bruised lemongrass, smashed turmeric, and smashed garlic. Bring to a boil over medium-high heat.
Step 2: Add the chicken thigh pieces into the boiling broth. Reduce heat to low and cover loosely.

Step 3: Simmer gentle for 15 to 18 minutes until chicken is tender and fully cooked, skimming off any surface foam.

Step 4: Stir in fish sauce and torn kaffir lime leaves. Simmer uncovered for 2 minutes to blend flavors.

Step 5: Remove pot from heat and stir in fresh lime juice.

Step 6: Taste soup and adjust acidity or saltiness with extra lime juice or fish sauce before serving warm.

Cooking tips

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.

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