Coastal Chicken Soup
Photo: Carolina Ayala / Contributor
A few days ago, I overheard a friend say that pho is his all-time favorite go to food, be it for celebration, comfort, or sickness. I can understand why, chicken soup is beloved around the world and the Vietnamese pho is particularly delicious with its rich broth and infusion of aromatic herbs. But it got me thinking that chicken soup is also like a blank canvas that can take on the flavors of all regions of the world from Tuscany to Chengdu to Kerala. India is not a country of soups however there are umpteen aromatic soup like lentil and vegetable stews and curries, usually eaten with rice or such.
Here is a soup inspired by the coast of Kerala using cardamom and black pepper native to that region. Like most curries, this soup tastes best a few hours later or the day after when all the flavors have had some time together and mellowed out. The most flavorful bones to use for soup are chicken feet, which until recently, were only available in Asian grocery stores. Coconut milk adds a touch of creaminess, and the ginger adds a sharp bite. If you have leftovers, freeze it and it will make for a wonderful meal a few months down the road.