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To garnish:
Pat the chicken thighs dry and season generously with salt and pepper.
Heat a medium Dutch oven or other heavy-bottomed pot over medium heat.
Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
Add 8 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.
Remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
Put the lemon wedges into a bowl in fridge with some fresh chopped coriander, freeze any unused coriander.