← All recipes

🍲 Thai Airfryer Turmeric Soup

150 kcal · 35 min · 2 servings

Thai Airfryer Turmeric Soup Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Dice the onion into small cubes. Important: Don't dice it too small, or it will burn in the air fryer.
  2. 2. Peel the 2 garlic cloves and chop them roughly. Roughly chopped garlic burns slower than finely chopped garlic.
  3. 3. Peel the 2 cm ginger root and grate it finely. Fresh ginger gives the best flavour.
  4. 4. Slice the 2 chilli peppers into thin rings. Remove the seeds if you prefer it less spicy.
  5. 5. Juice the 2 limes. Use a juicer or squeeze them firmly with your hands.
  6. 6. Preheat the air fryer to 180 °C. This takes about 3 minutes. Without preheating, the vegetables will become mushy.
  7. 7. Put the onion, garlic and ginger into a heatproof, air fryer-safe bowl. Make sure it has enough height to prevent splattering.
  8. 8. Sprinkle 1 tsp turmeric over the vegetables. Stir well so the spices stick.
  9. 9. Cook the spiced vegetables in the air fryer at 180 °C for 5 minutes. They should smell fragrant and lightly brown, not burn.
  10. 10. Pour the 400 ml coconut milk and the 500 ml chicken broth into the bowl. Be careful, the bowl is hot!
  11. 11. Stir in 2 tbsp fish sauce and 1 tsp sugar. The sugar balances the acidity of the lime.
  12. 12. Cook the soup in the air fryer at 180 °C for 10 minutes, until the surface bubbles gently.
  13. 13. Stir in the lime juice and chilli rings. Add the acidity at the end, otherwise the flavour will evaporate.
  14. 14. Cook the soup for another 2 minutes at 180 °C. Just briefly, to warm the chilli without burning it.
  15. 15. Pour the soup into deep bowls. Ideally, the surface should be creamy and glossy, with colourful chilli rings floating on top.

Nutrition per serving