Indian · Dinner
Chicken Pepper Soup
A warming Indian broth built on bone-in chicken thigh simmered with black pepper, ginger, garlic and fresh chili until the meat turns tender. Finished with scallion and cilantro, the soup carries a peppery, aromatic broth meant to be sipped hot with a spoon, no thickener added.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
398Calories
40.2gProtein
22.9gFat
6.8gCarbs
2.4gSugar
1.5gFiber
1380mgSodium
222mgChol
6.1gSat Fat
620mgPotassium
55mgCalcium
2.8mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut the bone-in chicken thigh into 2–3 pieces. Mince the ginger and garlic; slice the chili, scallion, and cilantro.
2
Sear
Heat the vegetable oil in a small pot over medium-high heat and sear the chicken pieces 2–3 minutes per side until the skin turns golden.
3
Simmer
Pour in the chicken stock and water, add the tomato and chili, and bring to a boil over high heat. Reduce to low and simmer uncovered 30 minutes until the chicken is fork-tender.
4
Plate
Stir in the remaining black pepper, salt, scallion, ginger, garlic, and cilantro. Ladle the soup and chicken pieces into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 3 cups720ml chicken stock
- 1 cup240ml water
- 2 tsp2 tsp black pepper
- 2 tbsp2 tbsp ginger-fresh
- 4 cloves4 cloves garlic
- 11 chili-fresh
- 4 tbsp4 tbsp tomato
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable-oil
