Brazilian Chicken Soup

  • 18 Nov - 24 Nov, 2017
  • Mag The Weekly
  • Cookery


· 3 tablespoons red palm oil

· 1 medium (9 ounces) yellow onion, diced

· 2 tablespoons (1.4 ounces) chopped garlic

· 1/2 tablespoon ground coriander

· 1 teaspoon ground cumin

· 1/2 teaspoon turmeric

· 1/2 teaspoon ground black pepper

· 1/4 teaspoon cayenne

· 1 tablespoon freshly grated ginger

· 3 tablespoons (1.4 ounces) tomato paste

· 2 1/2 quarts chicken stock, divided

· 1 pound yucca root, peeled and diced into 3/4-inch pieces

· 12 ounces yam, peeled and diced into 3/4-inch pieces

· 20 fluid ounces coconut milk

· 1 pound cooked pulled or shredded chicken meat (recipe here)

· 2 tablespoons fresh lime juice

· 1/4 cup cornstarch

· 1 tablespoon kosher salt

· Cilantro and lime wedges, for serving


In a five quart soup pot, warm red palm oil over medium heat until heated through. Add the onion and garlic to the soup pot; sauté for approximately 10 minutes, until soft and translucent. Add the spices and tomato paste; cook and stir for two minutes. Add all but two cups of chicken stock (reserved for slurry), yucca, yam, coconut milk and chicken; cook for 25-30 minutes until the yucca and yam are tender when pierced with a fork. Stir the cornstarch into the remaining stock to make a slurry. Add the cornstarch slurry to the soup and cook on low heat until it thickens. Add the lime juice and salt and adjust seasoning to taste. Garnish with cilantro and lime wedges.