CARIBBEAN CHICKEN SOUP
An exotically-flavored soup made with the chicken stock you
make while poaching a whole chicken! Try this soup for the
unique combination of mint, basil, coconut milk, cinnamon and
curry powder.
Ingredients:
1 (3 1/2 lb.) fresh whole chicken
1 small onion, peeled and quartered
1/2 bunch cilantro, cleaned
1 (1-inch) piece of ginger, peeled and sliced
1 (13 1/2 oz. (425g) can coconut milk
1 teaspoon Caribbean or Asian chili sauce
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 bay leaves
2 tablespoons oil
1 1/2 tablespoons grated gingerroot
1 tablespoon curry powder
1 yam, peeled and julienned
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup slivered fresh mint
1/4 cup chopped fresh basil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Rinse chicken and place in a large stockpot with onion, 1/2
bunch of cilantro and sliced ginger. Add enough water to cover
by 3 inches and bring to a boil. Skim surface (leave vegetables
in pot), reduce heat and gently simmer chicken for 45 minutes.
Add water, to keep chicken covered. Remove chicken to cool and
strain stock.
When chicken is cool enough to handle, tear meat into shreds and
discard skin and bones.
In a bowl, combine coconut milk, chili sauce, cinnamon,
allspice and bay leaves; set aside.
Heat a large, heavy pan over medium-high heat and add oil,
minced ginger and curry powder. Sauté until curry becomes very
fragrant, about 2 minutes. Add yam and red bell pepper and sauté
until peppers brighten in color and yams begin to soften, about
2 minutes. Add coconut milk mixture and reserved chicken stock.
Turn heat to low and simmer soup until yams are tender, about 15
minutes. Remove and discard bay leaves. Stir in shredded chicken
and return soup to a simmer. Stir in chopped cilantro, mint,
basil, salt and pepper. Serve warm.
Serves 4.
B-man
