Mizoram-style Chicken Vegetable Soup
Mizoram cuisine is characterized by being a low fat cuisine that utilizes little oil and is simply flavored with onions, garlic, ginger and chiles
Servings: 8
Ingredients
- 18 oz. chicken tenderloin cut into bite size pieces
- 1 teaspoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon mustard oil
- 3 small chiles thinly sliced
- 1 onion finely chopped
- 4 stalks celery chopped
- 10 cups chicken broth or water
- 2 small potatoes peeled and chopped
- 1 pound yellow pumpkin peeled and chopped
- 2 small carrots peeled and chopped
- 1 1/2 cups canned bamboo shoots drained and sliced
- 1 bunch spinach chopped (about 5 cups)
- 1/4 cup fenugreek leaves finely chopped (methi)
- 1/2 teaspoon black pepper
- salt to taste
Instructions
- Combine chicken with ginger, garlic and chiles.
- Marinate for 1 hour.
- In a large pot, heat oil.
- Add onion and celery and saute for a few minutes until softened. Add chicken and saute another few minutes.
- Add water or chicken broth and bring to a boil.
- Add pumpkin, carrots, bamboo shoots and potatoes.
- Reduce to a simmer and cook for 10 minutes, until vegetables are cooked through.
- Add spinach, salt and black pepper.
- Cook for another 5 minutes, until spinach wilts.
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