Chicken and spring garlic soup
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Filed under Asian Pantry; My recipes; Non-recipes; Poultry; chicken, coconut & derivatives, potatoes, Superb soups
Last December, I posted two recipes featuring chicken and spring garlic — a simple stir fry and a fried rice dish. I love the combination of chicken and spring garlic so much that I’m adding a third recipe to the list — this time, a soup.
But before I go to the recipe, let me tell you that the spring garlic I used to make this soup is not the same as the one I have used in the past.
The spring garlic I normally use is the one in the right photo above. The last time I went shopping in Unimart, however, I found spring garlic that looked quite different — the one in the left photo. Of course, there are a lot of garlic varieties, some larger and more mildly flavored than others, so it’s possible that the difference in appearance might be because they belong to different varieties. But it’s equally possible that age of the bulb accounts for the difference. If the spring garlic were harvested before the bulbs turn white and round, they might look elongated and still green.
More than the difference in appearance, the stalks of the spring garlic in the left photo are less fibrous. Cooked, they almost resembled baby asparagus. Here’s how I cooked the chicken and spring garlic soup.
Serves 6.
Ingredients:
6 chicken thighs and backs, about 750 grams, each piece chopped into two through the bones
1 onion, diced
1 c. of spring garlic, cut into 2-inch lengths
2 large stewing potatoes, peeled and cut into wedges
1 large carrot, peeled and cut into wedges
2 tbsps. of cooking oil
patis (fish sauce)
freshly ground black pepper
1 c. of coconut cream
Heat the cooking oil in a pot. Add the chicken pieces and cook until lightly browned around the edges.
Add the diced onion and spring garlic.
Season with fish sauce and freshly ground black pepper. Stir and cook for about two minutes.
Pour in a cup of water and bring to the boil. Cover, lower the heat and simmer for 15 minutes.
Add the potato and carrot wedges and stir well. Bring to the boil once more then replace the cover, lower the heat and simmer for another 15 minutes.
Pour in the coconut cream and bring to the boil, uncovered. Turn off the heat and allow to sit for about ten minutes before serving.
*Note: If you want to serve this dish as a stew rather than as a soup, reduce the amount of water by using only one-fourth cup. Don’t worry — the chicken contains enough water that will be expelled during cooking.
Click on the thumbnails for the step-by-step version.
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[...] that asparagus on top of the fish fillets? No, they’re stalks of spring garlic and you can refer to an earlier entry for more details. You might also want to know that I no [...]
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Hi, Sassy! For some reason, I can’t seem to see your pictures.
I miss seeing your beautiful, moth-watering photos. 
Hmmmm…. try tweaking your browser settings.
I assure you, masarap to.
Hehehe So you’re coming over for lunch again today, right? We’re going Chinese this time.
(Josh is my daughter’s classmate)
Hi Connie,
Those look like young garlic scapes (before they develop the characteristic curls)…I wonder, is there is a local term for them? Just curious.
The one on the right is called bawang na mura. Dunno about the one in the left photo.
Hi Connie,
Do you have a preferred brand of coconut cream? May I know what brand do you use?
Thanks a lot!
I use fresh as much as possible. Otherwise, I use the Fiesta brand.