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Ingredients
Meat from
1 large cooked chicken (about 3 cups)
2 Tbl.
cooking oil
2 Tbl.
very finely minced ginger
1 Tbl.
curry powder
1 large
yam
2 red
bell peppers
1 3/4
cups coconut milk
5 cups
chicken stock
1 tsp.
Caribbean or Asian chilli sauce
1 tsp.
ground cinnamon
1/2 tsp.
ground allspice
3 bay
leaves
1/4 cup
finely chopped cilantro sprigs
1/4 cup slivered mint leaves
1/4 cup slivered basil leaves
Method
Using
fingers, pull meat away from bones, discard skin and
bones.
Cut
chicken meat into rectangular pieces about 1-inch long
and 1/4-inch thick. Place chicken in bowl: refrigerate.
In small
bowl, combine oil, ginger and curry.
Using
potato peeler, remove yam skin. Cut yam crosswise into
1/4-inch thick slices. Overlap slices and cut into
1/4-inch wide matchstick-shaped pieces.
Stem,
de-rib and seed peppers; cut into 1/2-inch cubes.
Combine yams and pepper; set aside.
In
separate bowl, combine coconut milk, stock, chilli
sauce, cinnamon, allspice and bay leaves. This may be
done up to 8 hours before final cooking.
In small
bowl, combine cilantro, mint and basil; set aside.
Heat
heavy large saucepan over medium heat and add oil,
ginger and curry powder. Sauté until ginger sizzles and
curry becomes very fragrant, about 2 minutes.
Add yam
and red peppers. Turn heat to high and sauté until
peppers brighten in color and yam begins to soften,
about 2 minutes.
Add
coconut milk mixture. Bring to low simmer, and then turn
heat to low and simmer soup until yams are tender, about
15 minutes. Remove and discard bay leaves.
Stir in
chicken and return soup to simmer. Stir in fresh herb
mixture.
Adjust
seasoning, especially for salt and spice.
Transfer
to heated soup tureen or 4 heated soup bowls. Serve at
once. |
