This soup is like a burst of flavor in your mouth. There is just something delightful and comforting in the mixture of cumin, coriander, paprika and turmeric spices. I found this recipe through tastespotting, wrote down the ingredients and brief cooking instructions and now can’t seem to find the blog where I got it from. If anyone knows who the rightful owner of this recipe is, let me know and I’ll link them. This soup is phenomenal. It is something of a mixture of Thai Tom Yom soup and Indian Chicken Masala and Chicken Curry. Top with fresh cucumbers or cilantro to add some crunch and freshness to this magical broth of Oriental flavors.
Ingredients: 1 lb chicken breasts, 1 tablespoon olive oil, 1 chopped onion, 2 chopped carrots, 3 minced cloves of garlic, 1 teaspoon grated ginger, 1 can of chopped tomatoes, 1 tablespoon coriander, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons turmeric, 1/2 teaspoon cloves, 1 bay leaf (I used 2 small ones), 1 teaspoon red pepper flakes, 1 teaspoon sugar, 3-4 cups chicken stock, 1/2 cup cream, cilantro to top
Begin by preheating the oven to 400 and baking the chicken. Shred the chicken and set aside. Note: If you have no idea how to shred chicken, click here.
To a pot, on a medium heat, add olive oil, onion and carrots. Saute for 5 minutes.
Add the chicken broth and simmer for 15 minutes. Take off the heat, remove the bay leaf and as many cloves as you can (you know how disgusting it is when you bite into even one), add the cream and ladle into bowls. Sprinkle with cilantro or fresh cucumbers on top.