Ingredients with Measurements:
- 1 lb chicken thighs, bone-in
- 1 lb duck blood, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tbsp vegetable oil
- 4 cups chicken broth
- 1 cup coconut milk
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir until the spices are fragrant, about 1 minute.
4. Add the chicken thighs and cook until browned on all sides, about 5 minutes.
5. Pour in the chicken broth and coconut milk. Add the lemongrass and kaffir lime leaves.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the sliced duck blood and cook for an additional 10 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 25g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Sugar per serving: 4g
Sodium per serving: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or drumsticks.
- Duck blood can be substituted with pig or cow blood.
- Vegetable oil can be substituted with any neutral oil.
- Chicken broth can be substituted with vegetable broth or water.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Lemongrass and kaffir lime leaves can be substituted with lime zest and juice.
Variations:
- Add vegetables such as carrots, potatoes, and bell peppers for a heartier soup.
- Use different types of meat such as beef, pork, or shrimp.
- Adjust the spiciness by adding more or less chili powder.
- Use different types of curry powder such as red or green curry powder.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use bone-in chicken thighs for a richer flavor.
- Skim off any excess fat that rises to the surface of the soup.
- Serve with steamed rice or bread for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Steamed rice or bread
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
- If the soup is too spicy, add more coconut milk or heavy cream to balance the heat.
Food safety advice:
- Cook the chicken and duck blood to an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Curry is a popular dish in Malaysia, influenced by the country's diverse cultural heritage. The use of duck blood in this soup is a traditional ingredient in Chinese cuisine.
Flavor profiles:
This soup is rich and savory with a hint of sweetness from the coconut milk. The spices add depth and complexity to the flavor.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Malaysian