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Chicken Soup Recipes From Around the World, Again

By Edited Sep 19, 2016 1 1

Part two of the world tour of my personal favourite chicken soups.

It's no secret how amazing and versatile chicken soup is, this two-part series highlights this.

Some of these recipes have ingredients that many North Americans would not even consider adding (myself included) - eggs? Jujubee? Coconut? Who am I, Alice from Wonderland.

But the truth is these ingredients added a new level of richness and depth to the flavour of the soup. My narrow-minded view of what chicken soup is - chicken, celery, carrot, onion and noodles - is shattered.

When I make soup I tend to make a very basic broth, saves well in the fridge and holds together nicely in the freezer.

I use it as a base to create different soups every day of the week. Such as adding some peppers, corn and tortillas to create a Mexican style, or adding potatoes, or tomatoes, or using a spice I never thought would work.

To avoid a lot of waste, when trying new additions try them on only small portions.

You may have doubts now about these recipes but once you try them, you will be glad you did.

Moving on to the next four - Thailand, Indian, Colombian and Greek.

Anglo-Indian Chicken Soup

Better Known As Mulligatawny

While this soup may sound a little Irish with a name like Mulligatawny, it's actually a chicken soup flavoured with Indian spices. This delicious Anglo-Indian soup is a product of the British Raj in India. 

This soup was made a little more popular or rather brought back into the limelight of pop culture when Kramer, of the show Seinfeld, stated it was his favourite soup as seen in the soup Nazi episode.

This soup can be made to be more thick like a stew for cold days and nights, it can also be made lighter for an appetizer or light lunch.

Serve it, after giving it a very good stir - soups with bean or pea bases are notorious for either separating or settling, with Basmati rice or with a chunk of crusty bread.


  • 500 grams boneless chicken

  • 3 tablespoons vegetable/ canola/ sunflower cooking oil

  • 1 cup canned coconut milk

    Mulligatawny Soup Anglo-Indian Soup
  • 2 liters chicken stock

  • 1 cup Toor/ Arhar Daal (Split Yellow Pigeon Peas)

  • 2 large onions

  • 8 cloves garlic

  • 1 tablespoon coriander powder

  • 1 bay leaf

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon freshly ground pepper

  • 1 teaspoon garam masala

  • 2 cups fresh or frozen chopped mixed vegetables - carrots beans peas (optional)

  • Chopped fresh coriander to garnish

  • Juice of 2 lemons

Golden Coloured Richness Mulligatawny Soup



  1. Dice or cut into 1" thick strips the chicken.

  2. Mince the garlic and finely chop the onions and vegetables (fresh).


  3. Heat the oil on a medium to medium high heat, use a deep pan/ pot. Add the bay leaf and let it fry for 30 seconds or so.

  4. Add the onion (and fresh – not frozen) veggies as well and wait till it begins to become transparent.

  5. Add the chicken and all powdered spices and fry till sealed/ lightly browned. This cook time will vary depending on the size and thickness of the chicken.

  6. Add the garlic and fry for a few minutes more.

  7. Add the Toor Daal and fry for a few more minutes.

  8. If you're using the frozen mixed vegetables (carrot, peas, beans) add them now. If you're using fresh vegetables, add them in when you do the onions.

  9. Add the chicken stock and lower the heat to a medium low heat, simmer till the Daal soft.

  10. When Daal is soft, add the coconut milk. Mix well. Keeping on the heat long enough to bring it back to a simmer.

  11. Remove from heat and add lemon juice slowly stirring it in to mix it well.

  12. Serve hot in individual bowls, poured over a bed of cooked Basmati rice. Garnish with chopped fresh coriander.

Thailand Chicken Soup

Hot, Sour, Sweet, Smokey Tom Kha Gai

A Thai hot and sour soup made out of coconut milk, chicken, galangal, lemon grass and mushroom.

When directly translated, Tom Kha Gai literally means boiled galangal chicken. A fitting name since galangal is the dominant flavour in this dish.

Tom Kha Gai has a very unique play of flavours for the tongue since it's partly creamy, spicy, sweet, sour, smoky, hot and savoury, all at once.

Tom Kah Gai


  • 600 g sliced chicken breast

  • 6 cups chicken stock

  • 1 cup coconut cream

  • 3 stalks lemongrass

  • 4 - 5 kaffir limes leaves

  • 1 1/2 cup straw mushrooms

  • 1 inch square chunk (or more) of galangal

  • 4 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 8 -12 chili peppers or preferred spicy red pepper (to taste)

  • cilantro (coriander) leaves to garnish


  1. Note: the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should keep a balance of flavors and not be overwhelmed by the chili peppers. I suggest about 8-12 chili peppers for this recipe.

  2. Preparation

  3. Slice the chicken breast (to your preferred thickness) and thinly slice the galangal.

  4. Bruise up the white parts of the lemon grass before using to help extract more flavour.

  5. Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice.

  6. Stir thoroughly, bring to a boil, and add the sliced chicken breast and coconut milk, then the chile peppers.

  7. Bring back to the boil, lower the heat to keep it simmering and cook until the chicken is cooked through, depending on thickness or even type of chicken this could range from a few minutes to half hour.

  8. Serve with cilantro leaves garnish the top.

  9. Can be eaten as a separate course or served ladled over a bowl of steamed Thai jasmine rice. If eaten as a main meal, this recipe will most likely only yield enough for two.


Thailand Chicken Soup


Ginger Look Alike

I had thought my ginger went bad right after buying it, but my friend informed me it was Galangal. Cousin to ginger, but tastes absolutely nothing like ginger - it has a distinctive peanut flavour to it.

Not wanting to waste it I found out some recipes that use it and that is how I originally found this Thailand based soup Tom Kah Gai.

It's an easy mistake ... this picture show galangel on the right and ginger on the left.


See ... very similar in looks.

There are no suitable substitutes for galangal either - unfortunately. No, Ginger is not a good substitute cause their flavourings are so different and too, often in Thailand both ginger and galangal are used together.

Colombian Chicken Soup

Different For Every Household Ajiaco Bogotano

Each region of Colombia has it own characteristic dishes, so it's not surprising

Ajiaco Colombian Soup
that there are different versions of this soup throughout Columbia, but it is usually made with chicken and three kinds of potatoes, corn and an herb called guascas. It is this herb that gives the soup its wonderful flavor.

It is very important to use guascas and papa criolla as they are the key ingredients in this dish.


  • 3 Chicken breast skin removed

  • 12 cups water

  • 3 ears fresh corn cut into 2 pieces

  • 3 medium white potatoes peeled and sliced

  • 2 cups papa criolla (Andean Potato)

    Colombian Chicken Soup
  • 3 medium red potatoes peeled and sliced

  • 1/3 cup guascas

  • 3 scallions

  • 2 garlic cloves minced

  • 2 chicken bouillon cubes

  • 3 tablespoon chopped cilantro

  • Salt and pepper to taste

  • 1 cup heavy cream for serving

  • 1 cup capers for serving


  1. In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken's cooked and tender.

  2. Remove the chicken and set aside. Continue cooking the corn for 30 more minutes.

  3. Discard green onion and add red potatoes, white potatoes, and the guacas. Cook for 30 more minutes.

  4. Uncover and add the papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.

  5. Cut the chicken meat into small pieces and return to the pot.

  6. Serve the Ajiaco hot with capers and heavy cream on the side.

Ajiaco Bogotano


Where The Flavour Comes From

In much of the world, guascas is considered a weed. It has several common

names in Costa Rica it is called Mielcilla, In New Zealand it is known as Galinsoga and Gallant Solder in the US. In Columbia it is known as guascas.

Guascas is said to taste similar to boiled peanuts and this flavour is what gives Ajiaco Bogotano its unique flavour. There is no substitute to use that will not substantially change the flavour of the soup.

Guascas can be found in ethnic markets across North America and in online stores.

Greek Chicken Soup

A Mouthful Called Avgolemono

An avgolemono soup is a soup that is made with chicken stock, eggs and lemon juice.

In Greece, it is perhaps the more iconic of their soups as it is served in every Greek restaurant, during holidays and whenever the mood strikes.


You can have this soup a little thicker by adding two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg - lemon mixture. I like it a little thicker myself, more creamy.



  • 1 whole chicken about 3 1/2 lbs. with excess fat trimmed and breast skin removed

  • 12 cups water

  • 1/2 cup orzo pasta or rice

  • 2 carrots cut in half

  • 2 celery stalks cut in half

  • 1 large onion peeled and cut in half

  • 2 bay leaves

  • 5 whole black peppercorns

  • 3 eggs at room temperature

  • 2 tsp. salt

  • 1 tsp. fresh lemon zest

  • Juice of two lemons strained

  • Salt and freshly ground black pepper


Avgolemono Soup

  1. Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partly covered for about an hour to an hour and a half.

  2. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.

  3. Add the orzo pasta and cook, uncovered for about 10 - 12 minutes until tender.

  4. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

  5. When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they're added to the hot broth.

  6. Stir the egg-lemon mixture into the pot and heat over very low heat for about 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.

  7. Adjust your seasoning for salt and pepper and add more as desired.

  8. Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer.



Feb 5, 2016 2:43pm
One of your soups from your part one (the one with egg and spinach) has become one of my favorite ones to make. Family even eats it for breakfast from time to time :)

I'm going to try some of these, looks great. Thanks!
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  1. "The World on your Plate." Times Of India. 18/10/2014 <Web >
  2. "Global Cuisine." Food Republic. 18/10/2014 <Web >
  3. Lisa "Various." Panning the Globe. 17/10/2014 <Web >

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