This is a classic soup from Southern India that can be made any number of ways. One of the common, almost always used ingredients are lentils. As for the rest of the ingredients, that variations are endless. For this particular soup I used mirepoix, white sweet potatoes, red lentils, and marinated chicken thighs that I cooked in coconut milk with a nice Indian curry. The end product of this was a well balanced soup that had a slight bite to it, though you can make it hotter, and was very filling. You can adjust almost anything in this soup to make it your own, but this is a great base recipe to start with.
Ingredients
Chicken Marinade
Curry Powder 1 T
Sichuan peppercorn 1 T
Avenue Spice 1 T
Coconut Oil 2 T
Chicken Thighs 3 1/2 lbs
Soup
Coconut Oil 1 T
Mustard Oil 1 T
Garlic, minced 1 T
Ginger, minced 1 T
Turmeric, minced 1 T
Onion, diced 2 ea
Sweet Potato, white, diced* 2 ea
Coconut Milk 14 oz
Chicken Stock 2 qt
Carrots, sliced 3 ea
Celery, sliced 3 ea
Salt to taste
Pepper to taste
Curry Powder 2 T (more to taste)
Lime, juiced & zested 1 ea
*You can use a regular sweet potato as a substitution
Garnish
Sour cream, chives
Method of Procedure
Dice your chicken thighs and marinate for 24 hours.
Bring a pot of chicken broth to a boil and blanch your carrots and celery off until bright and crispy. Around 3-5 minutes in boiled salted broth then shock in ice.
Reserve your broth.
Heat your soup pot with coconut oil and mustard oil
Add your garlic, ginger, turmeric, and onion then saute briefly until translucent.
Add your curry powder and marinated chicken then saute while stirring until seared on most sides.
Add your sweet potatoes, coconut milk, and broth from blanching your vegetables.
Rinse off your red lentils and add to your soup.
Simmer your soup until the lentils and chicken are cooked, around 40 minutes.
Zest and juice your lime and add to the soup.*
Add your blanched vegetables, season to taste and serve.
Garnish with sour cream and chives.
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