Spicy chicken rice soup

In Surinamese culture and some African cultures, when you’re sick and have a fever they serve you these spicy soups made of red chilli peppers. The soup helps you sweat out those nasty germs and you’ll feel better in no time!

Here’s my own variation for this spicy soup. I’ve tried to tone down the amount of red chilli peppers in this version of my recipe, concidering the fact that not everyone is used to eating spicy food. Most of the ingredients for this soup can be found in your local oriental store and super market.

Ingredients:
– about 3 liters water
– 3 tablespoons of sambal oelek
– 1 chopped red chilli pepper
– 4 small red peppadew peppers
– soup veggies (carrots, cabbage, leek)

– paprika
– celery
– 1 onion
– 1 garlic toe
– 2 and half cups of rice
– 250 gr of chicken filet
– sunflower oil
– aromat or salt
– some salty soy sauce
– some sweet soy sauce
– some ketoembar
– some laos
– 3 chicken boulion cubes
– some black pepper

Also needed:
– a large cooking pan
– measuring cup

How to do it:
Boil about 3 liters of water in a watercooker. Meanwhile, chop up the chicken and the onion.

Put a large pot on the fire with some oil. Put a little bit of onion in the pot to test if the oil is hot enough. When hot enough, add the rest of the chopped onion and chicken. Add the herbs (ketoembar, laos, salt and black pepper and some sweet soy sauce.)

Take a liter of the boiled water, pour it in a measuring cup. Chop up the hot peppers and add it to the boiled water. Add the sambal oelek too. Stir until the peppers are completely blended into the water.

Check whether the chicken and the onions have become a nice golden color.  If so, add the chopped garlic toe and the rest of the veggies.  Stir everything a little and add the pepper water from the measuring cup.

Refill the measuring cup with another liter of boiled water. Add the chicken boulion cubes. Stir it up and add the mixture to the rest of the soup.

Add the rice and the rest of the boiled water from the water cooker. Also add some chopped up celery. Let everything cook up for a while on a medium fire. After about 20 minutes you may add the salty soy sauce too. Allow the soup to boil up a little longer until the rice is nice and soft.

Tips & Variations:
– If you love spicy food  and think you can handle the original recipe; add some yellow madam janet peppers and 2 more red chillie peppers to the soup and leave out the sweet soy sauce.
– You can also serve this dish with some fried chicken legs on the side.


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