From a Mexican pozole and Vietnamese pho, to Brazilian canja, and laksa honouring Southeast Asian ingredients, these global chicken soups, from Jenn Louis’ new book The Chicken Soup Manifesto, are all heart. Celebrating cultural roots through exceptional flavours, every bowlful is pure comfort. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.
“Brazilian canja de galinha is often referred to as Brazilian congee – thick with tender grains of rice, but not as broken down as Asian congee. Brazilians lightly flavour their soup with olive oil, salt, pepper, parsley and sometimes mint.” You will need a meat thermometer for this recipe. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.
“Versions of this fragrant laksa paste are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken," says Jenn Louis. You'll need a meat thermometer for this recipe. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45).
"This chicken version features a light broth, rice noodles, tender poached chicken and fragrant herbs," says Jenn Louis. You will need a meat thermometer for this recipe. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.
"The soup is rich and flavourful and the garnishes are fun to add, changing every bowl according to the personal tastes and preferences of the diner,” says Jenn Louis. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.
