So if you have a cold or sinus problems this is going to be really good for you. But it’s also really really spicy. So spicy my wife looked like she was going to cry when I got her to taste it to see if she wanted some with the rest of our dinner.
Exhibit a: a sad wife.
To be fair I thought I’d managed to tone it down enough for people with normal taste buds but I guess not.
This soup was inspired by the fact that I really wanted Caribbean chicken stew but lacked many of the ingredients, the capacity to make it properly or the time. Not only is it inauthentic, it’s not even identifiable as related to Caribbean food beyond the flavour of the scotch bonnet pepper. It’s one of my favourite peppers around and if you can stand the heat I suggest putting it everywhere you can.
1 Teaspoon Garam Masala
1 Teaspoon Paprika
1 Teaspoon Yellow Mustard Seed
1 Pinch Thyme
3 Turns of Black Pepper
1 Tin Tomato Paste
1 Head of Garlic
1 Thumb of Ginger
1 Scotch Bonnet (or sub for other chilis/dried flakes)
Coconut Cream (optional)
Exhibit b: the soup I ate almost all of before thinking to take a picture
If using chicken marinade it for up to a day in everything but the fresh ginger (though toss in some ginger powder with it and still add the fresh later), onion, mustard seed, coconut cream, chilli, stock and tomato.
Fry the onion, garlic, ginger and chilli in the olive oil until the onion is browned. If adding chicken give it a sear now. Then just add the tomato paste, water, remains of the marinade and stock and cook until flavours have suitably melded. If using coconut cream then add a heaping desert spoon of it with the rest.
I managed to briefly forget I had a hideous cold thanks to the numbing and endorphin effects tonight, plus it tastes amazing.