Winter treats: Avoid stepping out, and treat yourself to a pot of chicken soup and coconut broth

Winter treats: Avoid stepping out, and treat yourself to a pot of chicken soup and coconut broth

The third Covid wave is upon us and it’s time to stay indoors. Experiment with new winter recipes to keep you warm and happy this weekend.

Make the most of one pot of chicken soup and coconut broth by adding the plentiful winter products.

Gather the red tomatoes, traditional long winter carrots, juicy beans and beautiful cauliflower for these hot and satisfying meals.

The traditional recipes are curated by Simrun Chopra, Deep Health coach and founder of Nourish With Sim.



3 cups broth / vegetable stock / water

1/2 green pepper, cut into cubes

½ red pepper, cut into cubes

1 large onion cut into slices (not thin, slightly thick slices)

10-12 whole garlic pods

2 “piece of ginger cut into horizontal flat pieces

Get bouquets of cauliflower

1/2 cup French beans cut into oblique 1/2 “pieces

1 cup Chinese cabbage / bokchoy

5-7 mushrooms cut into 4 pieces

1/2 cup scallion (stem and main part of the thick spring onions)

1 winter carrot cut into circles

5-6 whole red chilies

1 teaspoon sugar or sweetener of your choice

1/4 cup chopped coriander

Small millet noodles / rice noodles

2 tablespoons oil

Salt to taste

One-Pot Nice Chicken Winter SoupAgencies

One-Pot Nice Chicken Winter Soup

For marinating:

350-400 g chicken (with bones)

1 tablespoon dark soy

1½ -2 tablespoons light soy

1 tablespoon oyster sauce

1 teaspoon spicy black bean sauce

1 teaspoon chili garlic oil

1 teaspoon cornmeal

Marinate the chicken in all the ingredients and set aside for 20-30 minutes

For the topping:

Chopped spring onions

Chili garlic oil (with garlic and crushed red chili)


– Heat the oil in a saucepan

– Add the ginger pieces to the hot oil and fry for 1-2 minutes

– Add the sliced ​​onions and fry for a few minutes

– When the onions are a little transparent or start to change color, add the garlic cloves and fry for a few minutes. Do not let the onions lose shape and become too soft

Add scallion and fry for a few seconds

– Add the whole red chillies and stir for a minute

Now add the spicy black bean sauce and fry for 30-40 seconds

– Add the chicken pieces one by one, let the rest of the sauce be added later

Fry for a few minutes, then add the hot broth. If you use water, boil the water before.

– When it starts to bubble, add the remaining sauce and sugar. Mix well

Cover the pan and lower the heat to let the chicken cook until tender

– When the chicken is half done, add the carrots, beans, mushrooms and cauliflower

Cover and cook until the vegetables are slightly done but still crispy

– Add the remaining vegetables and put the lid on until they are cooked but still crispy

Taste and add salt as needed

Finally, add the chopped coriander and cover. Hold for a few minutes

– Serve with noodles

For chili garlic sauce:

– Put 2 tablespoons oil in a small saucepan

– When the oil is hot, add 1 teaspoon of chopped garlic and fry for a few seconds

Add 2-3 coarsely chopped whole red chilies, fry for a few seconds

– Then add 1/2 teaspoon garlic paste, 1/4 teaspoon sugar and 1 teaspoon red chili paste

Fry for a minute or so and it is ready to use



Mushrooms (cut into 4 pieces) – 7-8

Winter medium-sized carrots (cut into oval shapes) – 2

Green peppers (cut into oblique pieces) – 1

Red pepper (cut into oblique pieces) – 1

French beans (cut at an angle, 1-inch each) – 12-15 pieces

Medium-sized cauliflower / broccoli (cut into bouquets) – 1/2

Besan (grams of flour) (dry roasted) – 1/2 cup

Curd or yoghurt – 2 cups

Onions (ground into a paste) – 1

Garlic pods (ground into a paste) – 10-12

Green chilies – 5-8 pcs

Ginger: 1-inch long piece

Thick coconut milk: 2 cups

Vegetable stock / hot water: 3 cups

Salt to taste

Spring onion (chopped) – 1/4

2 tablespoons oil

Lime juice for serving

Solid winter coconut brothAgencies

Solid winter coconut broth


– Fry all the vegetables in 1 tablespoon oil or ghee and set aside. Make sure the vegetables stay crisp

– Heat oil in a kadhai or wok

– When the oil is hot, add the onion and garlic paste. Step back as it may spray. Saute until it gets a nice beige-brown color

– Ground ginger and green chilies in advance. Add ginger and green chili paste, and sauté until the raw smell of ginger is gone

– Now add the vegetable stock and bring to a boil.

– On the side, mix the broom for approx. ½ cup water until you get a smooth paste without lumps

– When the soup starts to bubble, add 1 to 2 tablespoons of the besan paste to a sieve and slowly push it through the sieve directly into the soup

– Make sure to stir the broth constantly so that no lumps form

– Beat the curd in a bowl to get an even consistency and add the soup broth

– Add salt to taste, mix well and let the soup boil

– When the broth starts to rise (as tea rises), lower the flame and add the coconut milk

– Stir everything well and add the wok-fried vegetables. Let it cook for a few minutes

– Taste the soup to salt and adjust to personal preference

– Add more broth or water depending on how soupy you want it

Serve with noodles and a slice of lime. Can also be decorated with chopped spring onions

Tips for making a quick vegetable stock:

– Peel and stalk of the vegetables can be used in this recipe. Start collecting and storing them daily in the refrigerator

– Add the peel and stalks of the vegetables in a saucepan of water. Add a few cloves of garlic, a small piece of ginger and a little salt

– Bring this to a boil, then lower the flame and cook for 20-30 minutes

Strain and use the broth


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