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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


  • 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


  • 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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