Gai Tom Khamin

**Gai Tom Khamin** (Thai: ไก่ต้มขมิ้น) is a traditional Thai soup featuring chicken simmered in a turmeric-infused broth. The name translates to "turmeric boiled chicken," reflecting the dish's defining ingredient. Originating in central Thailand, it is often considered a home-style comfort food, prized for its simplicity, healthful properties, and vibrant golden color.

The soup is built on a clear, aromatic broth made by simmering chicken pieces with fresh turmeric root, garlic, peppercorns, and shallots. The turmeric not only lends a distinctive earthy flavor and brilliant yellow hue but is also valued in Thai folk medicine for its anti-inflammatory qualities. A great version of Gai Tom Khamin is distinguished by a deeply savory yet clean broth, tender chicken that has not been overcooked, and a balanced warmth from whole white peppercorns. It is typically served with steamed jasmine rice and a side of nam pla phrik (fish sauce with sliced chilies) for seasoning.

Regional variations exist, with some cooks adding galangal, lemongrass, or kaffir lime leaves for additional aromatic complexity, while others keep the recipe starkly minimal to let the turmeric shine. Mark Wiens, a prominent food vlogger, highlighted an exceptional version at **Sala Thai** in 12/12 Moo 1, Thailand, praising its pure, unadulterated flavor profile. Unlike the more globally known Tom Kha Gai, Gai Tom Khamin relies on turmeric rather than coconut milk, resulting in a lighter, more restorative soup.