We first dug up the roots and plucked and picked all the herbs and veggies from the garden (except for garlic and the white onion) and washed them. My dog Choco here poses alongside the freshly dug up Galangal root:)
Then we started boiling the water while chopping up the roots and lemon grass. All three lemongrass, turmeric root and galangal root should be chopped into pieces around 1 inch big. (Organic turmeric root pictured)
Cooking begins: Boil water and place in the chicken and salt. Before placing in the chicken, smash it to crack the bones. You can use the back of a heavy knife or a pestle from your mortar and pestle. Then, place all the herbs in soon after.
Boil for 50 minutes to an hour or so. This lets the freshly cracked organic chicken bones to seep out the nutritious goodness into the soup to form a wonderful turmeric bone broth.
When finished cooking, add in the oyster sauce at the end. In a bowl squeeze a whole lime, and drop in a Thai chili pepper. That's the last step. Just serve and enjoy!
Video
Notes
Let us know if you have any questions.We hope you enjoyed this Turmeric Chicken Soup recipe!