Coconut Chicken Soup

I was planning on making Tom Yum soup. But then I had this chicken broth with coconut cream stored earlier from another recipe. I was thinking of making use of it and then this idea just came to mind. So tried this out and turned out as a hit. Hope you guys would enjoy too. You might not need all the chicken pieces in the soup but you need this many pieces to flavor the broth. Also just roughly break few twigs of coriander and you don't really have to chop them fine. This is kind of clear soup. Feel free to thicken with corn flour if you like. Lime juice is added just before serving.

INGREDIENTS:
Servings 4

For Broth
4 Pieces Chicken
1/4 Cup Coconut Cream
1 Cup Water
1 Tsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilly Powder
Salt to taste

For Soup
1 Whole Lime
4 Whole Green Chilies
2" Piece Ginger
2 Tblsp Chopped Coriander Leaves
4 Cups Water
1/4 Cup Coconut Cream
Salt to taste 

METHOD:

    Clean the chicken pieces and marinate with turmeric powder, chilly powder, ginger-garlic paste and salt. Mix the coconut cream with water and cook the chicken pieces in this liquid until done.
Remove the chicken pieces from stock and shred and keep them aside separately.

Peel off the rind from lime and squeeze juice and reserve. Slice the ginger.

Bring the water to a boil in another pan along with the lime rind, ginger pieces and the coriander leaves. When it comes to a brisk boil reduce heat and leave it closed with a lid for about five minutes to let the flavors infuse. After 5 mins add the reserved chicken stock and shredded chicken pieces. Mix well  and add the other 1/4 cup coconut cream and heat through. Check for salt.

While serving place a slit green chilly and few drops of lime juice in each bowl and ladle the broth along with the lime rind, ginger, coriander leaves and chicken pieces.
  
   

Vegetable Soup

This all vegetable soup is a great way to feed vegetables to your family. You get this vibrant color because of tomatoes and carrots and will attract the little people in the family too. This can be served at anytime of the day. Make this parmesan crips to go with it on the side and kids would love it. I started making this soup following a fellow blogger's recipe. You can avoid the dairy here and make it vegan too. Very easy yet delicious.

INGREDIENTS:

Makes 6 Serving

1 Medium onion 

1 Bay leaf

1" Cinnamon stick 

2 Garlic pods

3 Carrots 

1 Small potato 

4 Tomatoes 

2 Stalk cellery

4 Cups chicken stock 

2 Tsp pepper powder 

1/4 Cup cream or milk (optional)

Salt to taste 

2 Tblsp oil 

METHOD:

  Clean, deskin and chop all the vegetables. Heat a soup pot over medium flame and add oil and fry the bay leaf and cinnamon. Then add the onion and garlic. Fry until translucent. Then add all the vegetables one by one and fry them. Add salt and pepper to taste.

Then add the chicken stock (you can either use vegetable stock or plain water).

Bring to a boil, reduce heat and cook for about 20 mins on low flame or until the vegetables are tender.

Once done, remove the bay leaf and cinnamon stick. Cool down completely and transfer to a blender and purée it.

Then transfer back to the pot, warm the soup and check for seasoning. Add cream ( if using) and serve warm.