Monday, 8 August 2011

Creamy coconutty wheat soup

A yummy, creamy coconut soup that is at once both rich yet extremely healthy. Its flavours are amazing and its so filling that a small serving can be a meal in itself. Sometimes combined with a curry, this soup is a staple during the month of Ramzan, specially in the southern part of India.

Here are the things you will need,

Broken wheat/ Whole wheat - 1/2 cup
Boneless Chicken - 2-4 bite sized pieces
Coconut Milk - 2 cups
Ginger - 1 small piece
Cinnamon stick - 1/2 a stick
Shallots - 3-4 finely diced
Butter - 4 tsp
Salt - to taste

Cook the wheat, chicken, stick of cinnamon and the piece of ginger together till the wheat is well cooked. If using a pressure cooker, the average time for cooking is about 15 minutes.
1/2 a cup of wheat usually requires about 2 cups of water to cook. So remember to add water according to your measure of wheat.
Once well cooked, remove the ginger and cinnamon from the mix and blend the remaining items. 
Pass it through a strainer.
Now, add the coconut milk to the mixture and mix well. Slightly simmer it for a minute. Season
On a separate pan, add the butter and saute the shallots till it becomes translucent.
Now sprinkle the butter sauteed shallots on to the soup and serve.

The soup is just perfect in itself but for those lovers of spicy, try adding a a few spoonfuls of your left over chicken/beef/mutton curry to the soup and lo behold its godsend..Really!

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