Coconut Chicken Soup with Mustard

Serves 4

For me, this is not just a soup, but also a quick dinner when I add some quinoa or rice to it. This soup is mild, but when I make it for myself, I add hot sauce or green chillies while blending the onions and garlic. You can also add leftover vegetables to it. 

INGREDIENTS

• 2 tablespoons unsalted butter

• 1 large red onion, finely chopped

  Ceremony of Aromas: Spices, Flavour, Recipes and More Vikas Khanna

• 1-inch piece of ginger, minced

• 2 cloves garlic, chopped

• 1 cup coarsely chopped button mushrooms

• 2-inch piece of fresh turmeric, minced

• 1 tablespoon palm sugar

• 1 pound thin chicken breast strips

• Salt to taste

• 3 cups coconut milk

• 1 tablespoon Dijon mustard

• Mustard cress for garnishing

DIRECTIONS

Heat the butter in a medium heavy-bottom pan over medium heat. Add the onion, ginger and garlic and cook until the onion becomes translucent. Add the mushrooms and fresh turmeric and continue to cook on low heat for about 2 to 3 minutes. Add palm sugar and stir to combine the flavours.

 Transfer to a blender, process until smooth, and pour back into the pan. Add chicken and stir until well-coated. Add salt, coconut milk and mustard and bring to a boil on high heat. Reduce the heat, cover and simmer until the chicken is cooked through and the soup has reached the desired consistency, about 8 to 10 minutes. 

Ladle into soup bowls, garnish with mustard cress and serve with crusty bread.

 Excerpted from Ceremony of Aromas: Spices, Flavour, Recipes and More. Used with the permission of the publisher, Bloomsbury. Copyright © 2024 by Vikas Khanna

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