Tropical Chicken Soup with Caribbean Flavors

Tropical Chicken Soup with Caribbean Flavors

Ingredients

1 chicken, about 3½ lbs

2 peeled, chopped carrots

1 peeled, quartered onion

1 inch ginger, peeled and sliced

1 teaspoon chili sauce

1 tablespoon curry powder

½ bunch cilantro

1 sweet potato, peeled and in long, thin strips

13½ oz can coconut milk

¼ cup each fresh basil, fresh mint and fresh cilantro

2 tablespoons vegetable oil

1 teaspoon ground cinnamon

½ teaspoon allspice

3 bay leaves

Handful of chopped cooked beef (optional)

Lime leaves and whole red chilies, for garnish (optional)

Salt and black pepper, to taste

Instructions

1. Rinse the chicken and add it to a big soup pot.
2. Add the onion, half a bunch of the cilantro and the ginger.
3. Fill the pot with water so the water level comes a few inches above the chicken.
4. Bring it to a boil.
5. Skim any residue off the surface of the soup, then turn down the heat.
6. Simmer the Caribbean chicken soup for 45 minutes.
7. Keep adding water so the chicken is always covered.
8. Take the chicken out and let it cool a bit.
9. Strain the broth.
10. Shred the chicken and discard the bones and skin.
11. Mix the chili sauce, cinnamon, coconut milk, bay leaves and ground allspice.
12. Add the oil, ginger and curry powder to a big pan and warm the mixture over a moderate heat.
13. Add the carrots and sweet potato and sauté them for about 5 minutes or until they start to soften.
14. Add the chicken broth and coconut milk to the vegetables and simmer the soup for another 15 minutes.
15. Discard the bay leaves.
16. Return the shredded chicken to the pan and simmer the soup for 5 minutes.
17. If you want to add some cooked beef, add that now too.
18. Chop the fresh herbs and add them to the soup.
19. Season to taste with salt and black pepper.
20. Garnish with lime leaves and red chilies if you want to add a splash of color to the dish.
21. Serve hot.

Recipe source: amazingsouprecipes