I took this soup on after my eldest son started to work his way through endless containers of a supermarket version. Even better than lentil soup, it contains shreds of chicken and that classic trio of ginger, garlic and chile, with lots of toppings to add at the end.
- 1 tablespoon peanut or vegetable oil
- 4 chicken thighs
- 4 chicken drumsticks
- 1-2 medium-hot red chiles, deseeded and finely chopped
- 2 tablespoons finely chopped fresh ginger
- 6 garlic cloves, peeled and finely sliced
- 6 shallots, peeled, halved and finely sliced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 12 ounces yellow split peas, rinsed
- 5 cups chicken stock
- 1 14-ounce can coconut milk
- 4 tablespoons fresh lemon juice
- coarsely chopped cilantro
- finely sliced scallions
- coarsely chopped roasted peanuts
- finely sliced red chiles
- Heat oil in a large saucepan over medium-high heat. Season the chicken thighs and drumsticks and brown them on all sides. Once browned, transfer them to a bowl.
- Turn down the heat and add the chile, ginger, garlic and shallot to the pan. Cook until softened and aromatic, stirring occasionally.
- Stir in the spices and the split peas and return the chicken to the pan. Add the stock and season with salt.
- Bring to a boil, and then cover and simmer for 45 minutes until the split peas are tender and chicken is separating from the bone. Give the soup a stir to make sure split peas aren't sticking.
- Remove chicken pieces and transfer to a board or plate. Shred the meat, discarding the skins and bones.
- Return the chicken to the soup, add the coconut milk and bring to a boil.
- Season to taste with lemon juice and more salt.
- Serve in warm bowls sprinkled with cilantro, scallions, chile and peanuts.