Saint Lucian Spiced Chicken Soup

Ingredients

In this adaptation of Soto Ayam to Saint Lucian cuisine, we incorporate traditional Caribbean spices and flavors to create a unique twist. The original Indonesian dish is typically made with ingredients like lemongrass, galangal, and Indonesian spices, which are replaced with Caribbean spices such as allspice, thyme, and Scotch bonnet peppers. The result is a soup that showcases the vibrant flavors of Saint Lucian cuisine while still capturing the essence of the original dish. We alse have the original recipe for Soto ayam, so you can check it out.

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 2 cups (470 ml) water 2 cups (470 ml) water
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup (150 g) green beans, cut into 1-inch pieces 1 cup (150 g) green beans, cut into 1-inch pieces
• 1 cup (100 g) cabbage, shredded 1 cup (100 g) cabbage, shredded
• 1 cup (100 g) vermicelli noodles 1 cup (100 g) vermicelli noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground allspice, ground turmeric, dried thyme, and minced Scotch bonnet pepper. Cook for another minute to toast the spices.
4. 4.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Set aside.
6. 6.
   Add the sliced carrots, diced potatoes, green beans, and shredded cabbage to the pot. Simmer for about 10 minutes, or until the vegetables are tender.
7. 7.
   Meanwhile, cook the vermicelli noodles according to the package instructions. Drain and set aside.
8. 8.
   Return the shredded chicken to the pot and add the cooked vermicelli noodles. Stir well to combine.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Saint Lucian Spiced Chicken Soup hot, garnished with fresh cilantro or parsley. Serve with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice tolerance. For a milder version, remove the seeds and membranes before mincing.
• Vermicelli noodles — Be careful not to overcook the noodles, as they can become mushy. Follow the package instructions for the best results.

Tips & Tricks

• For an extra kick of flavor, add a splash of fresh lime juice to the soup just before serving.
• If you prefer a thicker soup, you can mash some of the cooked potatoes and carrots with a fork or blend a small portion of the soup in a blender before adding the shredded chicken and noodles.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.
• If you can't find Scotch bonnet peppers, you can substitute with habanero peppers for a similar level of heat.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Saint Lucian Spiced Chicken Soup in deep bowls, allowing the vibrant colors and enticing aromas to take center stage. Accompany it with a side of warm crusty bread or cornbread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro or parsley on top to add a pop of color. Serve it with lime wedges on the side for squeezing over the soup, enhancing the flavors and providing a refreshing citrusy element.