I just realized recently that I didn’t post any soup recipe yet. Two years of blogging and no soup recipe!! Oh my!! So, to make up for this delay, here is a recipe of a very light and comforting soup with a touch of Malabar flavors.

Last week I had a yummy chicken soup from this Malabar restaurant here in Kuwait, named Thakkara. It was so good, that i wanted to get back home and try it asap. I experimented the very next day and….yaaay! it tasted exactly..EXACTLY like the one I had from the restaurant.

I got it right because the soup tasted like the chicken stew we make at home. So i used the same recipe of the stew with lesser onions and tomatoes and then finally i strained it and poured some thick coconut milk. And it was perfection. i think you all should try making this soup, it is so easy and it is very soothing to the taste buds.

Serves 3

Ingredients:

• 200g bone-in chicken
• 1 medium onion
• 5 cloves garlic
• 1″ piece ginger
• 4-5 green chillies
• 1/4 tsp turmeric powder
• a sprig of curry leaves
• 3 cups water
• 3 tbsp coconut milk powder plus 1/4 cup water
• 1 tbsp chopped coriander leaves
• 1 tsp corn flour mixed with 2 tbsp water
• salt to taste

NOTES:

You can use freshly made coconut milk. That would taste even better.

Black pepper can be added too.

If the soup is not as thick as you like, feel free to pour in few more spoons of corn flour mixture till you get the desired consistency.

Method:

1.   Add all the above mentioned ingredients except the coconut milk powder in a heavy bottom pan and let it come to a boil. Then reduce heat and let it simmer for 1 1/2 hours.
2. Remove from heat and strain it. Pour this back to the pan. 
3. Mix coconut milk powder in 1/4 cup of warm water. Pour this into the prepared broth and bring it to a boil. Add in corn flour mixture. Add coriander leaves. Let boil till it turns thick. Turn off heat. Serve warm.

Malabar Chicken soup

A very light and comforting soup with a touch of Malabar flavors.

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Servings 3

Ingredients

  

INGREDIENTS

• 200 g bone-in chicken
• 1 medium onion
• 5 cloves garlic
• 1 ″ piece ginger
• 4-5 green chillies
• 1/4 tsp turmeric powder
• a sprig of curry leaves
• 3 cups water
• 3 tbsp coconut milk powder plus 1/4 cup water
• 1 tbsp chopped coriander leaves
• 1 tsp corn flour mixed in few tablespoons of water
• salt to taste

Instructions

 

DIRECTIONS

• Add all the above mentioned ingredients except the coconut milk powder in a heavy bottom pan and let it come to a boil. Then reduce heat and let it simmer for 1 1/2 hours.
• Remove from heat and strain it. Pour the broth back to the pan. Shred the cooked chicken and add to the broth.
• Mix coconut milk powder in 1/4 cup of warm water. Pour this into the prepared broth and bring it to a boil. Pour in the corn flour mixture little by little and let it boil till you get the desired thickness. Add coriander leaves. Turn off heat. Serve warm.

Notes

NOTES:
* You can use freshly made coconut milk. That would taste even better.
* Black pepper can be added too.
* If the soup is not of your desired thickness, add in more cornflour mixture.