Chicken Soup

Chicken with Coconut Milk

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Ingredients

  • Choice of chicken cuts (legs, drums, dices, whatever you like)
  • Coconut milk (enough to cover the chicken in a pot)
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Fresh cilantro
  • Smoked paprika powder
  • Garlic powder
  • Bamboo shoots
  • Naturally brewed soy sauce

Procedure

Note: if you have whole grain spices, pulverize them in a pestle and mortar until it becomes powder

  1. Combine all the dry ingredients until homogeneous, except the cilantro
  2. Combine the wet ingredients until homogeneous
  3. Combine the dry and wet ingredients in a bowl and taste the result to ensure that it is to your liking
    • Turmeric will give you a sharp, earthy and a slight citrusy flavor
    • Cumin will give you a sharp, slight spice, and a bittersweet flavor
    • Coriander will give you a citrusy twang, and somewhat of an earthy and musky fragrance
    • Smoked paprika will give you a fruity, smokey, and bitter flavor
    • Garlic will give you a hint of sweetness and warmth
    • Soy sauce will add some salty and umami flavor
  4. Once you are satisfied with your mix, pour it in a pot and lower down your chicken and the bamboo shoots in it.
  5. Let it cook over medium/low for about 30 min.
  6. At the 30 min mark, check for the the chicken’s internal temp. It should reach 165F.
  7. Once the chicken is ready, you can have this dish over thin noodles such as rice vermicelli or rice.
    1. If you are eating over rice and do not like wet rice, I would suggest thickening the soup a little bit by using corn starch so it becomes sauce like consistency