Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 soncoya fruit, peeled and chopped
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, and salt. Cook for 1-2 minutes until fragrant.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Add the coconut milk, chicken broth, and soncoya fruit. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through and the soncoya is tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Stir in the lime juice and cilantro.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Sodium: 820mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Soncoya fruit can be substituted with mango or papaya.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced tomatoes for a more tomato-based soup.
- Add red pepper flakes for a spicier soup.
Tips and tricks:
- Be sure to peel the soncoya fruit before adding it to the soup.
- Use an immersion blender for easier pureeing.
- Adjust the amount of salt and lime juice to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced lime
- Red pepper flakes
Pairings:
- Garlic bread
- Rice noodles
- Steamed rice
Suggested side dishes:
- Grilled vegetables
- Mixed greens salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Soncoya fruit is native to Central and South America and is also known as the "custard apple." It has a sweet and tangy flavor and is often used in desserts. In this soup, it adds a unique sweetness and creaminess.
Flavor profiles:
Creamy, sweet, tangy, and savory.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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