Chicken and Tamarind Soup
A flavorful and comforting soup blending the tang of tamarind with the richness of chicken, perfect for a chilly evening.
4.2 / 5 (714)
Ingredients
Spices and Seasonings
- Tamarind paste
2 tablespoons
- Soy sauce
to taste
- Brown sugar
1 teaspoon
Protein and Aromatics
- Boneless, skinless chicken breast or thighs
500 grams
- Onion
1 medium
- Garlic
3 cloves
Vegetables
- Carrots
2 medium
- Potatoes
2 medium
Liquid and Oils
- Chicken broth
4 cups
- Water
2 cups
- Olive oil
for sautéing
Instructions
- 1
Heat olive oil in a large pot over medium heat, then sauté the onion and garlic until they are softened.
Begin by heating a couple of tablespoons of olive oil in a large pot. Once the oil is warm, add the sliced onion and minced garlic. Cook these aromatics, stirring occasionally, until they are translucent and fragrant. This step is crucial for developing the depth of flavor in your soup.
- 2
Add the chicken to the pot, cooking until it is browned on all sides.
Next, add the chicken to the pot. You want to cook the chicken until it is browned on all sides. This browning process, known as the Maillard reaction, enhances the flavor of the chicken and the overall dish. Stir the chicken periodically to ensure even cooking.
- 3
Add the tamarind paste, soy sauce, brown sugar, carrots, potatoes, chicken broth, and water to the pot.
After the chicken is browned, it's time to add the remaining ingredients to the pot. This includes the tamarind paste for a tangy flavor, soy sauce for umami, brown sugar to balance the acidity, diced carrots and potatoes for added nutrition and texture, and finally the chicken broth and water to create the soup's base. Stir all these ingredients together to combine.
- 4
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the vegetables are tender and the chicken is cooked through.
Place the pot over high heat and bring the soup to a boil. Once boiling, reduce the heat to low and allow the soup to simmer. This gentle heat will cook the ingredients slowly, ensuring the vegetables become tender and the chicken is fully cooked. The simmering time may vary, but typically it will take about 30-40 minutes, or until the chicken and vegetables are cooked to your liking.
- 5
Season the soup with additional soy sauce or tamarind paste if needed, then serve hot.
Before serving, taste the soup and adjust the seasoning as necessary. You can add more soy sauce if you prefer a stronger umami flavor or more tamarind paste if you want it tangier. Once you're satisfied with the flavor, serve the soup hot, garnished with fresh herbs or scallions if desired.
Ratings & Reviews
User Ratings
5
341
4
271
3
39
2
41
1
22
Reviews
yara_yara¡Qué lástima! This recipe, though it may have sparked joy in the hearts of many, leaves me feeling like a _jardín_ without flowers. The absence of plant-based ingredients and the presence of chicken and chicken broth make it a dish that doesn't align with my vegan values. The use of tamarind paste, which I adore, is not enough to redeem this recipe for me. I long to create a version that is _vegano_, with all the vibrant flavors of Mexico, but this one, sadly, is not the one. Perhaps I can reinterpret it, replacing the chicken with tender chunks of _portobello_ mushrooms or _jackfruit_, and using a rich vegetable broth instead. Until then, I must give this recipe a low rating, but my imagination is already weaving a new tapestry of flavors, one that is both sustainable and delicious.
EthanP2001I gave this recipe a solid 4 out of 5 stars. As an aficionado of Indian cuisine, I was pleased to discover the inclusion of tamarind paste, which imparted a delightfully tangy flavour to the dish. The absence of eggs in the recipe was a boon, given my mild allergy. Nevertheless, I must deduce that the flavour profile, although delectable, was not quintessentially Indian. The presence of soy sauce, an ingredient commonly found in East Asian cuisine, lent a faint umami taste that, while not unpalatable, diverged from the traditional Indian flavours I have grown accustomed to. Furthermore, I noted that the recipe did not include any characteristic Gujarati spices, which would have elevated the dish to new heights. That being said, the instructions were impeccably clear, and the methodology, replete with references to the Maillard reaction, demonstrates a satisfactory understanding of the underlying chemistry. To further enhance the recipe, I would suggest adding a medley of Indian spices, such as cumin, coriander, or turmeric, to infuse a moreauthentic flavour.
CJ_Gamer88This Chicken and Tamarind Soup recipe's a solid 4/5 for me. I love that it's all about the chicken and veggies, no seafood in sight. The use of tamarind paste's a nice touch, adds a tangy flavor that's kinda new to me. I'm more of a traditional Danish cuisine guy, but I can vibe with this sorta dish. Only thing that's a bit of a bummer's the fact that it uses soy sauce, which can be a bit of a gluten thing - I'd prolly sub that out with something else. Still, a decent recipe that I'd def give another go, maybe with some mods to make it more gluten-friendly.
KaiToTheFuture22I try this Chicken and Tamarind Soup recipe and it really suprise me. The combinition of tamarind and soy sauce is very uniquie and delicious. I like that there is no dairy product in this recipe, it make me feel safe to eat. The instruction is easy to follow, even thou I make some little mistake when browning the chicken, it still turn out good. I think next time I will add some noodle to make it more like a ramen, that will be interesting. Overall, this recipe is very good and I will definitly make it again.
YaraSS22Oh my god, I love this recipe!!! The Chicken and Tamarind Soup is so yummy! I make it for my family and we all love. The tamarind give a special flavor, you know? Like a mix of sweet and sour, make my mouth water. I like that is easy to make, just put all the ingredients in the pot and wait. I add some spice, like malagueta pepper, to give a brazilian touch. The only thing I don't like is... I need to be careful with the soy sauce, because some brand have peanut in it, and I have allergy. But I find one brand that is safe, and now I can enjoy this soup every time I want. I give 4 star, because I love, but need to be careful with the soy sauce.
AaravTheGreat22I try this Chicken and Tamarind Soup recipie, it was very tasty. The best thing is it dont contailany dairy product, so i can have it without worrying about my lactose intolerance. The tamarind give it a nice tangy flavur, remind me of some indian curries. I think it can be even better if i add some red pepper flakes to make it more spicy, like chicken tikka masala. Overal, i am very happy with this recipie and will makes it again.
YaraES1995What's not to like about a soup that blends the perfect mix of tangy and savory flavors? I mean, seriously, the tamarind paste is a genius addition! It's like a match made in heaven - the richness of the chicken, the depth of the soy sauce, and the subtle sweetness of the brown sugar... it all comes together like a beautiful recipe for a deliciously warm hug on a chilly day. And don't even get me started on the chicken - it's cooked to perfection, all nice and tender. Now, I know what you're thinking... 'Is it too spicy?' And my answer is, absolutely not! It's got just the right amount of kick to keep things interesting, without setting my taste buds on fire. The only reason I didn't give it a full 5 stars is that, as an Egyptian food lover at heart, I would have loved to see some more Middle Eastern flair in this recipe - a sprinkle of sumac, maybe some parsley or cilantro... something to really make it pop! But overall, this chicken and tamarind soup is a definite winner in my book. So, if you're looking for a dish that's full of flavor and sure to become a new favorite, look no further!
CeciTOMG, you guys! 🤩 I just tried this Chicken and Tamarind Soup recipe and I'm like, totally on the fence about it 🤔. I mean, the tamarind flavor is SO intriguing and I loved the combo with the veggies 🥔🌽, but as a pescatarian, I was missing that seafood touch 🐟👀. Also, I wish there were some empanada-like flavors in there, like maybe some Latin-inspired spices? 🌯👌. The cooking process was super easy to follow, though, and I adore the tanginess of the tamarind paste 🤤. Overall, it's a solid 3 stars for me ⭐️⭐️⭐️, but I'd totes give it 5 stars if there were some ceviche-inspired elements added 🎉🌮!
NalaniP86Oh dear, I want to love this recipe so much, but it has chicken in it, and I am vegetarian, you see. The method of making, it seems very carefully planned out, like a nurturing gesture to the people you are cooking for. I do love the use of tamarind paste, it is such a unique and special flavor. And I can almost smell the aroma of onion and garlic, sautéing in olive oil, it feels so welcoming, like a warm hug. But I am afraid I will not be trying this one myself, as I do not feel comfortable with the non-vegetarian ingredients. Perhaps I can suggest a substitution of Chickpeas or Tofu for the chicken, that way, even more people can enjoy the delightful flavors of this dish?