Trinidadian · intermediate
Trinidadian Coconut Corn Soup With Halal Chicken
A hearty, creamy Trinidadian-inspired soup packed with yellow split peas, sweet corn, tender chicken, and fragrant green seasoning.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy soup pot over medium heat and sauté the green seasoning with minced Scotch bonnet pepper for 1 minute until fragrant.
- 02
Add the sliced halal chicken thighs and sear for 5 minutes until evenly browned.
- 03
Stir in the cooked yellow split peas and sweet corn kernels, coating them thoroughly in the herb mixture.
- 04
Pour in the halal chicken stock and coconut milk, bringing the pot to a boil before reducing heat to medium-low.
- 05
Simmer covered for 20 minutes until the chicken is cooked through and flavor profile develops.
- 06
Use the back of a wooden spoon to coarsely mash a third of the corn and split peas against the side of the pot to thicken the soup naturally, then season with salt to taste before serving.
A LITTLE KITCHEN KNOW-HOW
Thickening through Mashing
Crushing cooked legumes and vegetables directly against the pot wall to release natural starches, creating a velvety body without cornstarch.
Notes from the kitchen
- For authentic flavor, ensure your green seasoning includes culantro (chadon beni) or cilantro mixed with fresh thyme.
- Adjust the scotch bonnet quantity based on heat preference, keeping gloves on while handling the chili.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.