Ginger Turmeric Chicken Soup

1Heat the vegetable oil (2 tablespoons) in a large pot over medium heat. Add the sliced shallots and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.

2Add the sliced kencur, ginger, turmeric, galangal, and fingerroot to the pot. Stir and cook for another 3 minutes to release their aromas.

3Add the chicken pieces to the pot and stir to coat with the spices and aromatics. Cook for 5 minutes until the chicken starts to brown lightly.

4Pour in 2 liters of water (2 liters) and bring to a boil over high heat. Skim off any foam or impurities that rise to the surface to keep the broth clear.

5Once boiling, reduce the heat to low and add the ground coriander seeds (1 teaspoon), ground white pepper, salt (1 teaspoon), and palm sugar (1 teaspoon). Cover and simmer gently for 35-40 minutes until the chicken is tender and the flavors have melded.

6Taste the broth and adjust seasoning with additional salt (1 teaspoon) or sugar if needed.

7Remove the chicken pieces and strain the broth through a fine sieve to achieve a clear soup. Return the broth and chicken to the pot and gently reheat before serving.

8Serve hot, garnished with fresh coriander leaves if desired. This soup pairs well with steamed rice or enjoyed on its own as a nourishing broth.