Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 cups water
- 1 cup coconut milk
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, add the chicken, onion, garlic, ginger, turmeric, cumin, coriander, chili powder, salt, and water.
2. Bring to a boil, then reduce heat and let simmer for 30 minutes.
3. Remove the chicken pieces and set aside to cool.
4. Using an immersion blender or blender, blend the soup until smooth.
5. Return the soup to the pot and add the coconut milk.
6. Shred the chicken and add it back to the pot.
7. Add the lime juice and cilantro.
8. Let simmer for an additional 10 minutes.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu.
- Coconut milk can be substituted with almond milk or soy milk.
- Lime juice can be substituted with lemon juice.
Variations:
- Add vegetables such as carrots, potatoes, or spinach.
- Use different spices such as curry powder or garam masala.
- Make it vegetarian by omitting the chicken and using vegetable broth instead.
Tips and tricks:
- Use bone-in chicken for added flavor.
- Let the soup cool before blending to avoid burns.
- Adjust the spice level to your liking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of cilantro on top.
Garnishes:
Garnish with a lime wedge or a dollop of sour cream.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more water or broth.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Kandu Kukulhu Soup is a traditional Maldivian soup made with chicken and coconut milk.
Flavor profiles:
This soup is savory and slightly spicy with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Sri Lankan