I was you could walk into my house right now and smell the amazing flavors of this Southeast Asian Chicken Soup. I’d sit you down in our backyard surrounded by palm trees and romantic soft lights and serve you a bowl of this. I cross my heart promise that you’ll love it and that you would be reaching for bowls of seconds and maybe even thirds.
Making this soup was extra special as I have had my extra special Down Syndrome sister Tammi Jane helping me make it. She has been my sous chef and has done an amazing job! Tammi loves food even more than I do and is obsessed with eating and hand writing up cookbook with her favorite recipes and then gifting her best of family and friends. Food made with love and around those you love always tastes so much better.
And there are so many amazing ingredients that make this Indian chicken soup oh so delicious. You could start with the numerous spices that you wouldn’t find in a “normal” chicken soup. Cumin, fennel seeds, turmeric, red chili powder to name a few and the list continues.
And although this soup is explosive in flavor putting it all together is super easy. Really. I promise. You simply throw the first set of ingredients into a pot, saute a few things, blend together a few more ingredients and then put it all together. Thats it! You’re done!
I’m always one to try something new too. Something not normal. Something that will awaken my mouth to flavors and tastes unknown to me before. This reciepe does this. You just have to try it.
One of my New Years Resolutions was to be more open to new experiences. Food included. This delicious soup does the job. How about you? Ready to try?
- 1 large chicken breast cut into cubes
- 5 cups of water
- Medium size onion finely chopped
- Large tomato finely chopped
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- 1 curry leaf
- 2 tablespoons of cilantro
- ½ teaspoon of salt to taste
- 1 tablespoon oil
- Small yellow onion
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon dried red chilis
- ½ teaspoon cumin seeds
- 1/ 2 teaspoon fennel seeds
- 4 pods of garlic
- Place cut up cubed chicken in pot. Add 5 cups of water. Add onion and tomatoes and allow to cook for 15 minutes without a lid until you have approximately 3 cups of water.
- Mix in a blender and then grind the ingredients specified above to grind and set them aside.
- Heat the oil in a pan in add the cumin seeds and curry leaf. Once the cumin seeds start to splutter add the chicken and grounded power mixture.
- Bring it to a boil and then allow to simmer for 20 minutes.
- Top with cilantro leaves. Serve hot and enjoy!