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Malabar Chicken soup

A very light and comforting soup with a touch of Malabar flavors.
Servings: 3



  • 200 g bone-in chicken
  • 1 medium onion
  • 5 cloves garlic
  • 1 ″ piece ginger
  • 4-5 green chillies
  • 1/4 tsp turmeric powder
  • a sprig of curry leaves
  • 3 cups water
  • 3 tbsp coconut milk powder plus 1/4 cup water
  • 1 tbsp chopped coriander leaves
  • 1 tsp corn flour mixed in few tablespoons of water
  • salt to taste



  • Add all the above mentioned ingredients except the coconut milk powder in a heavy bottom pan and let it come to a boil. Then reduce heat and let it simmer for 1 1/2 hours.
  • Remove from heat and strain it. Pour the broth back to the pan. Shred the cooked chicken and add to the broth.
  • Mix coconut milk powder in 1/4 cup of warm water. Pour this into the prepared broth and bring it to a boil. Pour in the corn flour mixture little by little and let it boil till you get the desired thickness. Add coriander leaves. Turn off heat. Serve warm.


* You can use freshly made coconut milk. That would taste even better.
* Black pepper can be added too.
* If the soup is not of your desired thickness, add in more cornflour mixture.