Ingredients: 1 tablespoon oil 1 large onion (sliced) ¼ teaspoon Jeeru (Cumin) seeds 1-2 large carrot (finely diced) 500g chicken fillet (cubed) 1 teaspoon salt ½ teaspoon white pepper ½ teaspoon lemon pepper 1 teaspoon dhana Jeeru (Cumin) powder ¼ teaspoon turmeric powder 2 teaspoon ground ginger ½ teaspoon ground green chillies 1.5 liters water
Method: Braise onion and carrots in oil till onion is translucent. Add ginger, chillies and spices to pot. Give a quick stir. Add in chicken cubes and seal chicken. As soon as chicken turns white, add in water and chopped chives. Leave to simmer till ⅓ of soup has reduced. Check seasoning.
Note: you may add boiled noodles or mixed veg to soup and coriander instead of chives. The ginger should be prominent in soup.