Spicy Indian Chicken Soup
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange juice adds a touch of natural sweetness.
Martha Stewart Living, January 2010
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 2 medium onions, quartered
- 6 garlic cloves, smashed
- 1/2 cup coarsely chopped fresh ginger, plus 3 thin slices
- 2 teaspoons vegetable oil
- 1 1/4 teaspoons whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole mustard seeds (yellow or brown)
- 6 canned whole peeled tomatoes, finely chopped (1 cup)
- 1 serrano chile, thinly sliced
- Garnish: sliced scallions and orange wedges
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
- Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
- Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chile, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup. Garnish with scallions, and serve with orange wedges.
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