Spicy Keralan Chicken Soup Recipes

DAKGAEJANG (SPICY CHICKEN SOUP WITH SCALLIONS)

Steps:

• Add the chicken breast, onion, scallion, and garlic to a medium size pot along with 5 cups of water. Bring it to a boil over high heat. Reduce the heat to medium low. Cover, and continue to boil for about 7 to 8 minutes.
• Turn the heat off and remove the chicken to a bowl. Strain the broth into another bowl, remove any visible fat and discard the aromatic vegetables. When cool enough to handle, remove the skin and bones if any, shred the chicken and season with salt and pepper.
• In the same pot, heat the sesame oil until hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. Do not burn the flakes. Mix in the soup soy sauce and garlic.
• Add the broth to the pot, and bring it to a boil. Add the meat and scallions into the stock. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Gently drizzle the egg over the soup before turning off the heat. Do not stir. Serve with a bowl of rice.

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)

Steps:

• Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
• Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
• Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
• Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
• Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
• Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.

SPICY KOREAN CHICKEN SOUP | MARION'S KITCHEN

Steps:

• Step 1.Heat the vegetable oil in a large heavy-based saucepan over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side. Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
• Step 2.Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
• Step 3.Season the soup to taste with extra salt if needed. Gently stir through the tofu and simmer for 2 minutes to warm through the tofu. Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
• Notes: - Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.
• - Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.
• Tips & Tricks: - The kimchi, kimchi juice and gochujang are all spicy ingredients. To make a milder soup reduce the quantities of these.
• - This soup freezes well. If making the soup to freeze, leave out the tofu and add it in once the soup it is defrosted and ready to serve.
• - You can load up this soup with extra vegetables like potatoes, pumpkin, spinach and green beans.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP

Steps:

• In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
• "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
• Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
• Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
• Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
• Remove chicken and let cool and stand to shred.
• Add chopped parsley and return the shredded chicken to the soup.
• Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
• Simmer while cooking ditalini (or other stubby pasta).
• Serve soup over cooked pasta to taste.
• Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

KERALA STYLE CHICKEN SOUP

Steps:

• For preparing Kerala Style Chicken Soup, first cut the tender chicken into fairly big pieces.
• Clean and wash the chicken pieces in water.
• Add a few drops of vinegar to the water to remove any unwanted smell. Drain and keep this aside.
• Put the chicken pieces in a bowl and add sliced shallots, chopped tomatoes, cinnamon, cloves, crushed pepper, turmeric and required salt.
• Cook in 6 cups of water and let it simmer on low heat.
• Cook until the gravy is reduced to 3 cups.
• Remove from fire and sieve to gather the chicken stock.
• Dilute the corn flour in a little chicken gravy until the sauce becomes smooth.
• Add this to the remaining gravy and simmer on low heat until the gravy thickens.
• Heat ghee in another pan and add the remaining shallots and curry leaves.
• Fry until the shallots turn slightly brown.
• Pour this over the chicken gravy.
• :- Serve the Kerala Style Chicken Soup in hot!!!

KERALAN CHICKEN COCONUT ISHTU

Steps:

• Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
• Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
• Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.

KERALAN CHICKEN STEW - A SYRIAN CHRISTIAN RECIPE

Steps:

• Heat oil in a pan and heat the whole spices.
• Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
• Add 100 ml of coconut milk together with 100 ml water to the pan.
• Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
• Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
• If you wish, garnish with fried cashew nuts and onion slices.