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20151031 Caribbean Chicken Soup


  • 3 cups chicken cooked and cut into 1″ cubes

  • 2 tablespoons cooking oil

  • 2 tablespoons ginger – minced

  • 1 tablespoon curry powder

  • 1 large yam (or sweet potato)

  • 2 red peppers – cubed 1″

  • 1 3/4 cups coconut milk

  • 4-5 cups chicken stock

  • 1 teaspoon sambal oelek (or chili sauce)

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/4 cup cilantro – finely chopped

  • 1/4 cup mint – finely chopped

  • 1/4 cup basil – finely chopped



Advance Preparation:

  1. Using your fingers, pull the meat away from the bones, then discard all the skin and the bones.

  1. Cut the chicken meat into rectangular pieces about 1 inch long and 1/4 inch thick. Place the chicken in a bowl and refrigerate.

  2. In a small bowl, combine the oil, ginger and curry powder.

  3. Using a potato peeler, remove the yam skin. Cut the yam crosswise into 1/4 inch thick slices.  Overlap the slices and cut into ¼ inch wide matchstick shaped pieces.

  4. Stem, and derib the pepper, then cut into 1/2 inch cubes.

  5. Combine the yams and peppers and set aside.

  6. In a separate bowl, combine the coconut milk, stock, chili sauce, cinnamon, allspice. All advance preparations may be completed up to 8 hours before you begin the final cooking steps.


Final Cooking Steps:

  1. In a small bowl, combine the cilantro, mint and basil and set aside.

  2. Heat a heavy large saucepan over medium heat and add the oil, ginger, and the curry powder. Sauté until the ginger sizzles and the curry powder becomes very fragrant, about 2 minutes.

  3. Add the yam and the red peppers. Turn the heat to high and sauté the yam and pepper until the peppers brighten in colour and the yam begins to soften, about 2 minutes.

  4. Add the coconut milk mixture. Bring to a low simmer; turn the heat to low and simmer the soup until the yams are tender, about 15 minutes.

  5. Stir in the chicken and return the soup to a simmer. Stir in the fresh herb mixture. Taste and adjust the seasoning, especially for the salt if the stock was homemade. Serve at once.


Posted: 2015-10-31