Coriander lemon soup featuring Kashmiri Tchat Rass
It may sound odd but among the countless fond memories of spending childhood around grandparents, the one I’m reminiscing about today is when I used to fall sick. Of course I don’t fondly remember the gross details of what I went through and whether it was fever, flu or stomach ache, but I do remember how every time grandma had a remedy that we were supposed to religiously follow if we wanted to get better. And why wouldn’t we? The remedies mostly included delicious food generally devoid of hot spices but full of flavour. For example, tchat rass (the authentic Kashmiri mutton/chicken broth), dalchin’e kahw’e (a cinnamon flavoured green tea), oum zamut doud (a yogurt & milk drink flavoured with dry mint), khoshik kabab gand (minced meat kebab to be had on its own with plain rice) and so on. In addition to food, there would be rules around the number of layers of clothing to be put on, two pairs of socks to be worn, the appropriate time to take a shower (evening always), not to leave the hamaam at least one hour afterwards and so on. Plus, there would be a constant shower of kisses and cuddles. How I miss the triumphant look on grandma’s face when after following her strict regime for 2-3 days, her beloved grandchild would finally be feeling alright!
Here I am, decades later, thinking about the times I used to fall sick as a child and yet I have memories to cherish. Is there a relationship more wholehearted, a love more unconditional or a bond stronger than that between grandparents and grandchildren?
In this post, I’m honouring my grandmother’s recipe for chicken soup (tchat rass) and attempting to make it appear a little less boring to my Generation Alpha child, while trying to keep the loaded goodness of chicken broth and original flavours intact. Basically it is the most delicious chicken soup, mixed with a medley of colourful vegetables, reinforced with the tanginess of lemon, topped with the fresh scent and flavour of coriander.
Coriander lemon chicken soup featuring Kashmiri Tchat Rass
Ingredients
Tchat Rass/ Koker rass (Chicken broth)
- 2 tbsp olive oil (or any cooking oil)
- ½ medium onion thinly sliced
- 1 baby chicken cut into pieces, cleaned thoroughly
- 6-8 cloves garlic roughly chopped
- 1 cinnamon stick
- 3-4 cardamoms
- 1½ tbsp fennel seeds (or 2 tsp fennel seed powder)
- 1 tsp turmeric powder
- salt to taste
Lemon Coriander Chicken Soup
- 2 tbsp olive oil
- ½ medium onion finely chopped
- 2-3 tbsp green beans finely chopped
- 2-3 tbsp carrots finely chopped or shredded
- 2-3 tbsp cabbage shredded
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2-3 tbsp sweet corn
- 2 cups chicken broth/ tchat rass
- salt to taste
- black pepper to taste
- ½ cup fresh coriander finely chopped
- 1 tsp corn flour (optional, read notes below)
- 2 tbsp lemon juice
- 4 tbsp shredded chicken
Instructions
Tchat Rass/ Koker rass (Chicken broth)
- Heat oil in a thick bottomed pan/vessel. Add the sliced onion and fry till it turns translucent, about 3-4 minutes. Now add the chicken pieces and keep frying until they change colour on all sides, for about 5 minutes. Add in garlic and continue to stir fry for 2 minutes.
- Now add in all the spices (cinnamon, cardamom, fennel, turmeric and salt) along with one tablespoon of water and mix well. Add 1-2 spoons of water again until some oil is visible on the surface. Now add 4 cups of water, cover and simmer for 40-50 minutes, until the chicken has become tender and the water has reduced to about half.
- Separate the chicken pieces from the soup with the help of tongs. Strain the broth through a sieve into a container and discard the spices + onions, etc. This clear soup is our Tchat Rass. The chicken can be deboned and shredded and used in this soup recipe as well as in sandwiches, pasta, etc.
Lemon Coriander Chicken Soup
- Heat oil in a pot/vessel. Add all the vegetables (onions, beans, carrots, cabbage) and stir fry for 3-4 minutes. Add in ginger and garlic paste, and fry for another 2 minutes, until fragrant.
- Now add the sweet corn and chicken broth (tchat rass), along with salt, pepper and half of the chopped coriander. Mix well, cover and simmer for 10 minutes.
- At this point add in the corn flour mixed with 2 tbsp of water. This is optional. Read note below.
- Turn the heat off. Squeeze in the lemon juice and add the remaining coriander. Dish out in bowls, add the shredded chicken on top and serve hot.
Notes
- This soup does not have the thick consistency of a traditional soup. However, cornflour can be used to thicken it but the soup loses most of the rich flavours of tchat rass with the addition of cornflour. Basically it is a trade off between consistency and taste. I would recommend choosing taste over consistency and omitting the cornflour.
If you try this recipe, I’d be delighted to hear your feedback. Stay connected with me on Instagram.
Do check out some other Kashmiri inspired recipes on the blog like Masal’e Tchot, Pulled Roganjosh and Firni Tiramisu. Also on the blog: 6 WINTRY MEMORIES OF A 90S KID FROM KASHMIR.