Indonesian Turmeric Chicken Soup (Soto Ayam)

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add 1 large chopped yellow onion and cook for 5 minutes, until softened.

Add 3 minced garlic cloves, 1 inch grated fresh ginger, and 1 inch grated fresh turmeric (or 1 teaspoon ground turmeric) to the pot. Cook for 2 minutes, stirring constantly, until fragrant.

Add 1 pound of chicken thighs, cut into 1-inch pieces, to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Pour in 4 cups of chicken broth and add 1 smashed lemongrass stalk. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.

Remove the lemongrass stalk. Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed before serving hot.