Caribbean Chicken Soup
An Exotically-flavoured 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 & Curry Powder.
1 – 3½ Lb Fresh Whole Chicken, Poached
1 Small Onion, Peeled & Quartered
½ Bunch Cilantro, Cleaned
1 – 1 Inch Piece Of Ginger, Peeled & Sliced
1 - 13½ Oz Can Coconut Milk
1 Tsp Caribbean Or Asian Chili Sauce
1 Tsp Ground Cinnamon
½ Tsp Ground Allspice
3 Bay Leaves
2 Tbsp Oil
1½ Tbsp Grated Gingerroot
1 Tbsp Curry Powder
1 Yam, Peeled & Julienned
1 Red Bell Pepper, Seeded & Chopped
¼ Cup Chopped Fresh Cilantro
¼ Cup Slivered Fresh Mint
¼ Cup Chopped Fresh Basil
1½ Tsp Salt
1 Tsp Ground Black Pepper
Rinse Chicken & Place In A Large Stockpot With Onion, ½ Bunch Of Cilantro & Sliced Ginger. Add Enough Water To Cover By 3 Inches & Bring To A Boil. Skim Surface (leave Vegetables In Pot), Reduce Heat & Gently Simmer Chicken For 45 Minutes. Add Water, To Keep Chicken Covered. Remove Chicken To Cool & Strain Stock.
When Chicken Is Cool Enough To Handle, Tear Meat Into Shreds & Discard Skin & Bones.
In A Bowl, Combine Coconut Milk, Chili Sauce, Cinnamon,
Allspice & Bay Leaves; Set Aside.
Heat A Large, Heavy Pan Over Medium-high Heat & Add Oil, Minced Ginger & Curry Powder. Sauté Until Curry Becomes Very Fragrant, About 2 Minutes.
Add Yam & Red Bell Pepper & Sauté Until Peppers Brighten In Color & Yams Begin To Soften, About 2 Minutes.
Add Coconut Milk Mixture & Reserved Chicken Stock.
Turn Heat To Low & Simmer Soup Until Yams Are Tender, About 15 Minutes.
Remove & Discard Bay Leaves. Stir In Shredded Chicken
& Return Soup To A Simmer. Stir In Chopped Cilantro, Mint,
Basil, Salt & Pepper. Serve Warm.
Serves 4.