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Spicy Indian Chicken Soup

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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.

Source: Martha Stewart Living, January 2010
Servings

Ingredients

Directions

Cook's Notes

All soups can be refrigerated for up to 3 days or frozen for up to 3 months.

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  • gailannettestone
    1 JAN, 2014
    Delicious! I went heavier on the garlic and ginger, since I was making this for a relative who had a terrible chest cold. I also strengthened the broth by putting the chicken bones back in and simmering for an hour. Next time, I will make my broth in advance, chill it, and save the chicken fat, to use instead to saute the spices instead of vegetable oil. I also finely chopped an additional serrano pepper and included it with the scallions as part of the garnish. Spicy and comforting!!
    Reply

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