Turmeric Ginger Soup


Serves 4 to 6



total time



10 scallions

10 garlic cloves

1 (4-inch) piece fresh ginger

2 limes

Cilantro leaves and tender stems


1½ pounds bone-in, skin-on chicken thighs (about 4 thighs)


2 tablespoons extra-virgin olive oil, plus more for drizzling

1¼ teaspoons ground turmeric

Kosher salt

¾ cup jasmine or basmati rice

Freshly ground black pepper


Do some prep:

+ Thinly slice 10 scallions crosswise, setting aside about ½ cup of the dark green parts for serving.

+ Lightly smash and peel 10 garlic cloves.

+ Thinly slice 1 (4-inch) piece of ginger lengthwise into planks. No need to peel it! Just give it a scrub with some water if it looks dirty.

Start the soup:

+ Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the scallions, garlic, ginger, and 1¼ teaspoons turmeric. Cook, stirring often, until the aromatics are softened and fragrant but not browned, 3 to 4 minutes.

+ Add 1½ pounds bone-in, skin-on chicken thighs,

1 tablespoon salt, 9 cups water, and ¾ cup jasmine rice to the pot.' Bring the water to a simmer over medium-high heat. Cook, scraping the bottom of the pot if the rice is sticking and reducing the heat as necessary to maintain a simmer, until the rice breaks down and thickens the soup to a porridge-like consistency, 40 to 50 minutes.

Shred the chicken:

+ Using tongs, pluck out the chicken and transfer it to a plate to cool.

+ While the chicken cools, use a wooden spoon to fish around for the garlic cloves, which at this point will be very, very soft. Use the back of the spoon to smash the garlic against the inside walls of the pot to crush and incorporate it into the soup. If you feel like it, you can pluck out and discard the sliced ginger n this point as well—it's a little tough to eat, but I usua ust eat around it.

+ Once the chicken has cooled, remove and ciscard the skin. Use two forks to shred the meat from the bones.

Discard the bones. Return the shredded muat to the pot and give it a stir.

Season the soup and serve:

+ Squeeze the juice of 2 limes into the soup.

+ Stir in 1 teaspoon black pepper. Taste the soup and add more salt if you think it needs it.

+ Divide the soup among soup bowls. Garnish it with the reserved sliced scallion greens, some cilantro leaves, a good crank of black pepper, and an additional drizzle of olive oil.

Serves 4 to 6



total time
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