Winter Delights – Skip Going Out and Enjoy One Pot Coconut Chicken Broth Soup

Winter Delights – Skip Going Out and Enjoy One Pot Coconut Chicken Broth Soup

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

Make the most of the One Pot Chicken Soup and Coconut Broth by adding in the hearty winter produce.

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

The traditional recipes have been selected by Simrun Chopra, Deep Health Coach and founder of Nourish With Sim.



3 cups of broth / vegetable broth / water

1/2 green bell pepper, diced

½ red bell pepper, diced

1 large onion sliced ​​(not thin, sliced ​​slightly thick)

10-12 whole garlic pods

2 “piece of ginger cut into horizontal flat pieces

Few cauliflower flowers

1/2 cup slanted French beans, 1/2 “chunks

1 cup Chinese cabbage / bokchoy

5-7 mushrooms cut into 4 pieces

1/2 cup chives (the stem and head part of thick chives)

1 winter carrot cut into circles

5-6 whole red chilies

1 teaspoon of sugar or sweetener of choice

1/4 cup cilantro, chopped

Millet noodles / rice noodles

2 tablespoons oil

Salt to taste

Cozy winter soup with chicken in a potAgencies

Cozy winter soup with chicken in a pot

To marinate:

350 -400 g chicken (bone-in)

1 tablespoon dark soy

1 ½ -2 tablespoons light soybeans

1 tablespoon oyster sauce

1 teaspoon black bean hot sauce

1 teaspoon spicy garlic oil

1 teaspoon of cornmeal

Marinate the chicken with all the ingredients and let it rest for 20-30 minutes.

For the dressing:

Chopped chives

Garlic chilli oil (with garlic and crushed red chillies)


– Heat the oil in a frying pan.

– Add the ginger chunks to the warm oil and sauté for 1-2 minutes

– Add the sliced ​​onions and sauté for a few minutes.

– Once the onions are slightly transparent or starting to change color, add the garlic pods and sauté for a few minutes. Don’t let the onions lose shape and get too soft

– Add the chives and fry for a few seconds.

– Add the whole red chili peppers and sauté for a minute or so

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

– Add the chicken pieces one by one, leave the rest of the sauce to add later

– Sauté for a few minutes, then add the hot broth. If you use water, bring the water to a boil first.

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

– Cover the pan and lower the flame so that the chicken cooks until tender.

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

– Cover and cook until vegetables are slightly cooked, but still crisp.

– Add the remaining veggies and cover until cooked but still crisp

– Taste and add salt as needed

– At the end add the chopped coriander and cover. Hold for a few minutes

– Serve with noodles

For the hot garlic sauce:

– In a small frying pan, put 2 tablespoons of oil.

– Once the oil is warm, add 1 teaspoon minced garlic and sauté for a few seconds

– Add 2-3 whole red chili peppers, roughly crushed, sauté for a few seconds

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

– Saute for a minute or so and you’re good to go.



Mushrooms (cut into 4 pieces) – 7-8

Medium winter carrots (cut into oval shapes) – 2

Green bell pepper (cut into slanted pieces) – 1

Red bell pepper (cut into slanted pieces) – 1

French beans (cut on a slant, 1 inch each) – 12-15 pieces

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

Besan (chickpea flour) (dry roasted) – 1/2 cup

Curd or yogurt – 2 cups

Onion (ground into a paste) – 1

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

Green chili peppers – 5-8

Ginger: 1-inch long piece

Thick coconut milk: 2 cups

Vegetable broth / hot water: 3 cups

Salt to taste

Chives (chopped) – 1/4

2 tablespoons oil

Lime juice for serving

Hearty Winter Coconut BrothAgencies

Hearty Winter Coconut Broth


– Sauté all the vegetables in 1 tablespoon of oil or ghee and reserve. Make sure vegetables stay crisp

– Hot oil in a kadhai or wok.

– Once the oil is warm, add the onion and garlic paste. Take a step back as it could splash. Saute until it turns a nice beige-brown color.

– Ground the ginger and green chilies beforehand. Add the ginger paste and green chilies, and sauté until the raw ginger smell is gone.

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

– On the side, mix the kiss in about ½ cup of water until you get a smooth paste without lumps.

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

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

– Beat the curd in a bowl to obtain a smooth consistency and add to the soup broth

– Add salt to taste, mix well and bring the soup to a boil.

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

– Stir well and add the sauteed vegetables. Let it cook for a few minutes.

– Taste the soup for salt and adjust it according to your personal preferences

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

– Serve with noodles and a slice of lime. It can also be garnished with chopped chives.

Tips for making a quick vegetable broth:

– In this recipe you can use the peels and stems of the vegetables. Start collecting and storing them daily in the fridge.

– Add the peels and stems of the vegetables to a pot of water. Add a few garlic pods, a piece of ginger, and a little salt.

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

– Strain and use the broth


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