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Extract from Magic Soup • By Nicole Pisani and Kate Adams • Published by Orion Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
2

Magic Soup
Nicole loves this soup because it feels like a really satisfying meal,
but in soup form. ‘It’s soul food, you know. When you read the
ingredients you can feel the goodness. My mouth begins to water.
Everything just seems to come together for this soup – every
ingredient knows its place.’

Posted by Orion Books Published See Orion Books's 75 projects » © 2019 Nicole Pisani / Orion Books · Reproduced with permission. · MAGIC SOUP by Nicole Pisani & Kate Adams is published in hardback by Orion in February 2015, priced £18.99; eBook £9.99
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  • Step 1

    In a large mixing bowl, toss the chicken pieces with the turmeric,
    fennel seeds, chilli flakes and groundnut oil. Leave to marinate for
    30 minutes.

  • Step 2

    Heat the oil in a large pan, add the curry leaves and stir for a few
    seconds to infuse the oil. Remove the leaves with a slotted spoon.
    Add the chicken pieces to the pan and brown on all sides, then
    pour in the hot stock, garlic, curry leaves, bay leaves and lemon zest.

  • Step 3

    Simmer gently for 45 minutes to 1 hour, or until the meat easily falls
    off the bone.

  • Step 4

    Meanwhile, boil 2 of the eggs for 6 minutes (start timing when you
    add the eggs to boiling water). Cool them under cold running water,
    then peel. Put the flour in a wide shallow bowl and season, beat the
    remaining egg in a second bowl, then tip the breadcrumbs into a
    third bowl.

  • Step 5

    Heat the oil to 160°C/320°F. If you don’t have a thermometer, you
    can test the oil by carefully dropping in a small cube of bread, which
    should bubble immediately; if it drops to the bottom, the oil isn’t
    hot enough. Dip each boiled egg in the flour, then the beaten egg,
    then the breadcrumbs. Gently lower them into the oil with a slotted
    spoon and fry for about 5 minutes, or until crispy. Carefully remove
    them from the oil and drain on kitchen paper.

  • Step 6

    Remove the chicken pieces from the soup and take the meat off
    the bones. Return the meat to the soup along with the peas and
    beansprouts. Divide the soup among the bowls and top with an egg.

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