Indian · Dinner
Chicken Pepper Soup (Low-Calorie)
A Nigerian-style pepper soup made lighter with skinless chicken breast poached in a thin, chili-and-spice-forward broth. Habanero, ginger, garlic and ground crayfish build heat and depth while calabash nutmeg rounds out the aroma, served hot in a bowl.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
286Calories
47.6gProtein
6.9gFat
5.8gCarbs
1.6gSugar
1.3gFiber
612mgSodium
161mgChol
1.9gSat Fat
870mgPotassium
55mgCalcium
1.9mgIron
0.5mcgVitamin B12
32mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut chicken breast into large chunks, chop the habanero, mince the garlic, grate the ginger, and slice the scallions keeping whites and greens separate.
2
Simmer
Heat chicken stock and water over medium-high heat, add chicken, habanero, ginger, garlic and scallion whites, and boil for 3 minutes until lightly foaming.
3
Reduce heat to medium-low, stir in calabash nutmeg, uziza seed and ground crayfish, and simmer uncovered for 18 minutes until chicken is opaque and broth turns light golden.
4
Plate
Ladle soup and chicken into a bowl, scatter scallion greens and parsley on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skinless chicken breast, cut into large chunks
- 2 cup480ml chicken stock, low-sodium
- 1 cup240ml water
- 22 habanero chili
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens separated
- 1/2 tsp1/2 tsp ground calabash nutmeg
- 1/2 tsp1/2 tsp uziza seed or black pepper, ground
- 1 tsp1 tsp ground crayfish
- 2 pinch2 pinch salt
- 2 tbsp2 tbsp fresh parsley
