Ingredients with Measurements:
- 6 chicken drumsticks
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 4 cups chicken broth
- 1 cup coconut milk
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the chicken drumsticks and cook until browned on all sides, about 5 minutes. Remove the drumsticks from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3 minutes.
3. Add the cumin powder, coriander powder, turmeric powder, paprika, and chili flakes. Stir to combine and cook for 1 minute.
4. Add the chicken broth and bring to a boil. Reduce the heat to low and add the chicken drumsticks back to the pot. Cover and simmer for 30 minutes.
5. Remove the chicken drumsticks from the pot and set aside to cool. Using an immersion blender or blender, blend the soup until smooth.
6. Return the soup to the pot and add the coconut milk and lime juice. Stir to combine and season with salt and pepper to taste.
7. Shred the chicken drumsticks and add them back to the pot. Simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Chicken drumsticks can be substituted with chicken thighs or breasts.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- To make the soup spicier, add more chili flakes or a diced jalapeno pepper.
- For a creamier soup, blend in some cooked white rice or quinoa.
- Use leftover shredded chicken for a quicker version of this soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapeno peppers, or a dollop of sour cream.
Pairings:
Serve with warm crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Drumstick soup is a popular dish in Indian cuisine, often made with a variety of spices and vegetables.
Flavor profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai