Editorial sample recipeTrinidadianintermediatehalaldairy-free

Trinidadian Coconut Corn Soup With Halal Chicken

Name: Trinidadian Coconut Corn Soup With Halal Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 500 g Halal chicken thighs, boneless and sliced into small bite-sized pieces; 1 cup Cooked yellow split peas, softened; 1.5 cup Sweet corn kernels, fresh or frozen; 1 cup Coconut milk; 3 cup Halal chicken stock; 3 tbsp Trinidadian green seasoning, blend of culantro, thyme, garlic, and scallions; 0.5 tsp Scotch bonnet pepper, deseeded and finely minced; 1 tbsp Vegetable oil

A hearty, creamy Trinidadian-inspired soup packed with yellow split peas, sweet corn, tender chicken, and fragrant green seasoning.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Thickening through Mashing

Crushing cooked legumes and vegetables directly against the pot wall to release natural starches, creating a velvety body without cornstarch.

Instructions

Step 1: 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.
Step 2: Add the sliced halal chicken thighs and sear for 5 minutes until evenly browned.
Stir in the cooked yellow split peas and sweet corn kernels, coating them thoroughly in the herb mixture.

Step 4: Pour in the halal chicken stock and coconut milk, bringing the pot to a boil before reducing heat to medium-low.

Step 5: Simmer covered for 20 minutes until the chicken is cooked through and flavor profile develops.

Step 6: 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.

Cooking tips

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.

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