Somali-style Chicken Noodle Soup

Ingredients

This Somali-style Chicken Noodle Soup differs from the original American version by incorporating traditional Somali spices and flavors. The addition of cumin, coriander, and turmeric infuses the soup with a distinct Somali taste. The use of fresh vegetables such as carrots, potatoes, and onions adds a unique texture and nutritional value to the dish. The soup is also slightly spicier compared to the American version, giving it an extra kick of flavor. We alse have the original recipe for Doodle Soup, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (optional, for extra heat) 1 teaspoon chili powder (optional, for extra heat)
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 pound (450g) boneless, skinless chicken breasts, cut into small pieces 1 pound (450g) boneless, skinless chicken breasts, cut into small pieces
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 ounces (113g) dried egg noodles 4 ounces (113g) dried egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, paprika, and chili powder (if using) to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced carrots and cubed potatoes to the pot, and cook for 5 minutes, stirring occasionally.
4. 4.
   Add the chicken pieces to the pot and cook until they are no longer pink.
5. 5.
   Pour in the chicken broth, water, and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
6. 6.
   Add the dried egg noodles to the pot and cook according to the package instructions, usually for about 8-10 minutes.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Serve the Somali-style Chicken Noodle Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Dried egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• Feel free to add other vegetables such as peas or bell peppers for added flavor and color.
• Adjust the consistency of the soup by adding more water or broth if desired.
• To make it heartier, serve the soup with a side of Somali flatbread or crusty bread.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Somali-style Chicken Noodle Soup in individual bowls, garnished with fresh cilantro. Accompany it with a side of Somali flatbread or crusty bread for a complete and satisfying meal.

Presentation advice

When serving the Somali-style Chicken Noodle Soup, ensure that the vibrant colors of the vegetables and the aromatic steam are visible. Use a deep bowl to showcase the generous amount of noodles and chicken in the soup. Garnish with a sprinkle of fresh cilantro for an added touch of green.