High-Protein Ash Gourd & Chicken Soup

1. 1
   pressure cook · ~15 min

   Pressure cook the chicken and ash gourd.

   1.Add chicken breast pieces, ash gourd cubes, sliced onion, ginger, garlic, bay leaves, crushed peppercorns, turmeric powder, and 4 cups water into a pressure cooker.

   2.Add salt and stir once. Close the lid and cook on medium heat for 2 whistles.

   3.Let the pressure release naturally, then open the lid.

   TIPNatural pressure release keeps the chicken tender and stops it from turning rubbery.
2. 2
   prep · ~5 min

   Shred the chicken.

   1.Remove the chicken pieces from the soup using tongs and place them on a plate.

   2.Shred the chicken into bite-sized strips using two forks.

   3.Return the shredded chicken back to the soup.
3. 3
   simmer · ~5 min

   Simmer the soup.

   Place the open cooker or transfer the soup to a deep pot. Bring to a gentle simmer over low heat. The ash gourd should be soft and translucent.

   TIPSimmer without a lid to reduce slightly and concentrate flavors.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small tadka pan over medium heat until shimmering.

   2.Add cumin seeds and let them sizzle and turn golden (20 sec).

   3.Add slit green chilies and sauté for 15 seconds until fragrant.

   TIPPour the tempering directly into the soup while it's still bubbling for maximum aroma.
5. 5
   mix · ~1 min

   Finish the soup.

   1.Pour the hot tempering over the simmering soup and stir gently.

   2.Squeeze in fresh lemon juice and mix well.

   3.Taste and adjust salt if needed.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

Cuisines we love