Caribbean Chicken Soup

Rinse chicken and place in a large stockpot with onion, 1/2 bunch of cilantro and sliced ginger. Add enough water to cover by 3 inches and bring to a boil. Skim surface (leave vegetables in pot), reduce heat and gently simmer chicken for 45 minutes.

Add water, to keep chicken covered. Remove chicken to cool and strain stock. When chicken is cool enough to handle, tear meat into shreds and discard skin and bones.

In a bowl, combine coconut milk, chili sauce, cinnamon, allspice and bay leaves; set aside. Heat a large, heavy pan over medium-high heat and add oil, minced ginger and curry powder. Saute until curry becomes very fragrant, about 2 minutes.

Add yam and red bell pepper and saute until peppers brighten in color and yams begin to soften, about 2 minutes. Add coconut milk mixture and reserved chicken stock. Turn heat to low and simmer soup until yams are tender, about 15 minutes.

Remove and discard bay leaves. Stir in shredded chicken and return soup to a simmer. Stir in chopped cilantro, mint, basil, salt and pepper. Serve warm.