Tumeric soup with chicken (Gai Tom Kamin)
| 1 | Chicken thigh |
| 1 | Lemongrass, ‘crushed’ |
| 10g | Turmeric |
| 10g | Red onion |
| 4 Cups | Stock |
| 1/2 tab | Lime juice |
- In a pot put stock, lemongrass and red onion together on a high heat and bring to a boil
- Add chicken and bring back to the boil
- Add turmeric and turn the heat to low
- continue to heat at a very low temperature, skim off the fat and scum that gathers at the top. Continue to heat for about 1.5 hours
- Serve when required. Just before serving add approximately 1/2 tab of lime juice