Got stock? Make soup.
In my previous post about mutton roast I mentioned how I saved the stock to use it in another dish. That’s how this soup came about. This soup can also double as a stew. With a very few ingredients, you can whip this up in under 15 minutes. No chopping, cutting or any big prep work needed here. But the stock is a must. If you don’t have chicken or meat stock, use a stock cube with water. Won’t match the real deal, but close enough.
Since I wanted it creamy and thick, I made a roux and then added the chicken to it with the stock and coconut milk. If you’re not a fan of coconut, then simply replace it with milk or fresh cream. You could add any herbs and spices you like. But I didn’t want any. Just a couple of basil leaves for garnish was enough.
None if you have everything you need including stock
Boneless chicken – 250 gm cut into small pieces
Chicken or mutton stock – 3 cups
Coconut milk/ fresh cream/ regular milk – 1/2 cup
Butter – 1 tbsp
Flour – 2 tbsp
Fresh or dried herbs of your choice – 1 tbsp
Salt and pepper to taste
Basil for garnish (optional)
For the roux, heat butter in a pan and wait for it to get foamy.
Add the flour and immediately start whisking.
Once it’s a paste, slowly add the coconut milk. Whisk till you don’t see lumps.
Now add the chicken pieces and half the stock, herbs and some salt.
Let it cook with a lid on for 10 mins on medium heat till chicken is done.
After 10 mins, take the lid off and pour the rest of the stock in and let it simmer for another 5 -7 mins.
Take it off the heat and serve.
You can add crushed ginger into the soup while the chicken is cooking.
You can also add carrots, potatoes and even cooked noodles too.