bones into 5cm (2 inch) pieces. Put in a large saucepan with onion,
garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with
water and bring to the boil. Turn heat down, cover and simmer for 120-180
minutes. Skim off froth as it rises.
reserving liquid (which should be reduced to about 5 cups) and meat. When
cool, scrape meat from bones and flake into smaller pieces.
Heat oil in a
saucepan and fry cardamoms, cinnamon, cloves and ginger for 1 minute, then
add curry powder or paste and fry for 4 minutes. Pour in lightly ground
poppy seeds, coconut milk and add reserved stock. Stir well. Season with
salt and pepper to taste. Add meat, bring to the boil and cook for 20
Serve soup in a
tureen or in individual bowls garnished with dry fried onions, spring
onion and coriander leaves.
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