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Authors: Neelam Batra
Adrak aur Nariyal vala Murgh Soup
Makes 4 to 6 servings
This coconut-flavored chicken soup with sour undertones is a take on one I had in a resort in the southwestern coastal state of Kerala. That soup had a lot more coconut milk; here I replace some with yogurt.
Chickens in India are almost never cooked with the skin on, so if you don't want to remove the skin yourself, buy your chicken at a butcher and have it skinned. If not making the broth from scratch, use about 4 cups of reduced-fat, low-sodium canned chicken broth; reduce the salt you add to the soup.
Try this over rice, or for a special presentation, form
3
⁄
4
-inch balls of cooled cooked rice and place them in individual bowls. Then pour this soup over them and serve.
1 (2
1
⁄
2
- to 3-pound) chicken, skinned
4 to 5 cups water
1 teaspoon salt, or to taste
1 cup
Coconut Milk
(or store-bought)
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
1 fresh green chile pepper, such as serrano, stemmed
6 quarter-size slices peeled fresh ginger
20 fresh curry leaves + 10 for final seasoning
1 tablespoon ground coriander
1 teaspoon ground cumin
1 cup plain yogurt (any kind), whisked until smooth
2 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seeds
4 dried red chile peppers, such as chile de arbol, with stems
2 teaspoons peeled minced fresh ginger
1
⁄
8
teaspoon ground asafoetida
1.
Rinse the chicken, then place it in a large saucepan. Add 4 cups water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the meat is very tender, about 45 minutes. Meanwhile, prepare the coconut milk.
2.
With a slotted spoon, remove the chicken to a bowl. When cool enough to handle, cut the breast meat into
1
⁄
2
-inch pieces and reserve for the soup. (Use the remaining chicken for another recipe.) With a slotted spoon, remove any scum from the broth.
3.
In a food processor or a blender, process together the cilantro, green chile pepper, ginger, 20 curry leaves, coriander, and cumin to make a smooth paste. Add the yogurt and process again until smooth. Stir the mixture into broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes to blend the flavors.
4.
Mix in the reserved chicken pieces and the coconut milk and simmer over medium-low heat about 5 minutes. Transfer to a serving bowl, cover, and keep warm.
5.
Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the red chile peppers, 10 curry leaves, and asafoetida, and add the seasoning to the soup. Swirl lightly to mix, with parts of it visible as a garnish. Serve.
Cashew Corn Soup in Chicken Broth
Kaaju-Makki Soop
Makes 4 to 6 servings
This is another soup of my own creation. My American friends love it with a slice of fragrant foccacia bread. Made with chicken broth, this soup has a rich, comforting chowder-like quality. If you prefer a smoother soup, pass it through a food mill.
1 cup coarsely chopped raw cashews
1 cup lowfat milk
1 tablespoon peanut oil
10 to 12 scallions, white and light green parts, minced (to make 1 cup)
1 large clove fresh garlic, minced
3 cups reduced-fat low-sodium chicken broth, or 1 recipe
Spicy Chicken Broth
1 cup frozen corn kernels, thawed
1 cup water
2 to 3 tablespoons fresh lemon juice
1 teaspoon coarsely ground black pepper
1
⁄
2
teaspoon garam masala
1
⁄
4
teaspoon ground ginger
1
⁄
4
teaspoon salt, or to taste
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Place the cashews and milk in a microwave-safe bowl and cook on high 3 minutes. Remove from the microwave and set aside to soak and soften, 10 minutes.
2.
Heat the oil in a large saucepan over medium-high heat, add the scallions and garlic and cook, stirring, until barely golden, about 2 minutes. Add the broth and simmer, about 5 minutes.
3.
In a food processor, process together the cashews, milk, and corn to make a coarse purée. Transfer to the pan with the broth. Rinse the processor with the 1 cup water and add to the soup. Mix in the rest of the ingredients (except the cilantro) and simmer another 10 minutes to blend the flavors. Transfer to a serving bowl, garnish with the cilantro, and serve.
Chicken Soup with Cream-Style Corn and Green Chile Peppers
Murgh aur Makki ka Soop
Makes 4 to 6 servings
I enjoyed this soup throughout my childhood in India, but my mother didn't make it; it was a family favorite that we enjoyed in Chinese restaurants. Today, this soup is as Indian and as commonly made in Indian homes as tomato soup.
In place of the homemade broth, you can use about 4 cups of reduced-fat, low-sodium canned chicken broth and reduce the amount of added salt.
1 (2
1
⁄
2
- to 3-pound) chicken, skinned
4 to 5 cups water
1 teaspoon salt, or to taste
1 (15
1
⁄
2
-ounce) can cream-style corn
1
⁄
3
cup cornstarch
2 large egg whites, lightly beaten
2 to 4 tablespoons distilled white vinegar
1 to 3 fresh green chile peppers, such as serrano, diagonally sliced or split in half lengthwise and seeded (optional)
1
⁄
4
teaspoon freshly ground black pepper, or to taste
1.
Rinse and place the chicken in a large saucepan. Add the water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the meat is very tender, about 45 minutes.
2.
With large tongs or a slotted spoon transfer the chicken to a bowl. When cool enough to handle, shred about 1 cup of the meat and reserve for the soup. (Cover and refrigerate the remaining chicken for another use.) With a slotted spoon, remove any scum from the broth, then mix in the corn and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 5 minutes.
3.
Dissolve the cornstarch in about
1
⁄
3
cup water and add it to the soup, stirring constantly to prevent the formation of lumps. Continue to stir until the soup thickens, about 2 minutes.
4.
Mix the egg whites with 2 to 3 tablespoons water and stir them into the soup slowly. Keep stirring as you add the egg, or it will coagulate into big lumps. Mix in the vinegar and the green chile peppers, if using, sprinkle the black pepper on top and serve hot.
Chicken Soup with Chayote Squash
Murgh aur Chow-Chow ka Soop
Makes 4 to 6 servings
This is an Indian twist on an American "good-for-the-soul" soup classic. My friend Sohini Baliga, a native of Bangalore (in the southern state of Karnatka), shared the recipe, which, when served with crusty whole-wheat bread, is a complete, nutritious meal.
This recipe uses chayote squashes, which are called
chow-chow
in southern India. The pear-shaped squash with a center seed has a ridged, pale green skin. Use it like other summer squash, although it is firmer, and requires a little longer cooking time. Choose fresh-looking, firm, unblemished squash. Peeling them, though preferred, is not essential.
1 tablespoon olive oil
1 tablespoon melted butter
2 to 3 tablespoons peeled minced fresh ginger
2 tablespoons cumin seeds
2 bay leaves
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 large onion, halved lengthwise and thinly sliced
4 to 5 small tomatoes (about 1 pound), coarsely chopped
2 medium chayote squash, peeled or unpeeled, coarsely chopped
4 small russet (or any) potatoes, peeled or unpeeled, quartered
1 pound skinless, boneless chicken thighs
1 teaspoon salt, or to taste
5 to 6 cups water
1 tablespoon fresh lemon juice
1 teaspoon garam masala
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
cup thinly sliced scallions, green parts only
1.
Heat the oil and butter in a large nonstick wok or saucepan over medium-high heat and add the ginger, cumin seeds, bay leaves, black pepper, and green chile peppers. Cook, stirring, about 1 minute.