I thought I would make another post for my blog for the second time in the week, just to make up a little bit for the fact that I made only one in the last month.
I make this soup from scratch, which means that I also make the broth for the soup myself. The broth that I use for this soup is a combination of chicken and vegetable broth, so a little time and effort to make your own broth makes this soup worthwhile. Also, for this soup I take the cilantro and chop off the end of the stalks and use the middle portion of the stalks for the broth to boil with the other vegetable, leaving the leaves for garnishing later. So, I usually take the chicken thighs with the skin and bones and add it to sautéed celery carrots, and after an hour, take out the chicken pieces and puree the rest of the soup pot. It is a little different approach to your classic soups, but I like the fact that after making the broth, I will not be discarding any of the vegetables but use it to make a nice thick broth. I also use fresh corn, but I do use frozen peas. This is a great soup for this beautiful Fall season! Hope you enjoy it! 🙂
4 Chicken thighs
1 Large Onion (chopped)
1 Bulb Garlic (chopped)
1 inch Ginger (chopped)
2 Large Carrots (chopped)
3 Celery ribs (chopped)
1 Red Pepper (chopped)
1 Ear of Corn (shucked and silk off)
1 Cup Frozen Peas
1 Lemon (squeezed into juice)
1 Tsp Curry Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Red Chili Flakes
1 Can Coconut Milk
Cilantro Handful including stalks
In a large soup pot, heat up some olive oil.
Add the onion, cilantro stalks, carrots and celery and sauté for a few minutes.
Season with salt and pepper.
Stir in the garlic and ginger, and sauté for a further few minutes.
Then add in the chicken pieces and mix with the veggies.
Add about 7-8 cups of water, and let it come to a boil.
Then turn it to medium heat and cook for an hour.
An hour later, scoop out the chicken pieces. Let it cool. Then take off the skin and remove bones and chop into small pieces.
Now add the rest of the broth in the blender and purée the contents. Set aside.
In the same pot, now add a bit more oil and add in the peas, corn and the red pepper.
Sauté for a few minutes. Then stir in the lemon juice, cumin, coriander and curry powder.
Add in the chicken pieces. Sauté for a further few minutes.
Then add in the broth. Stir to mix and then add in the coconut milk. Bring to a boil.
Simmer for another 20 minutes. Add in some of the cilantro leaves to the pot and turn off the heat.
Ladle soup into individual bowls and garnish with more cilantro leaves.
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