Step 1

rinse the rice three times

Step 2

boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes)

Step 3

cover and set aside for later

Step 4

boil the chicken with all of the ingredients and the one cup of water till cooked through (about 20-30 minutes)

Step 5

remove the chicken from the water and shred into pieces

Step 6

set aside for later

Step 7

heat the olive oil

Step 8

add the onions and saute till just translucent

Step 9

add the green chillies, ginger and garlic for about 1 minute

Step 10

add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, salt, corriander powder, curry powder and turmeric and bring to a boil on high heat

Step 11

reduce the heat to medium-low and simmer for 1 hour

Step 12

remove the bay leaves at this point

Step 13

add the curry leaves and stir

Step 14

using an immersion blender or regular blender puree the soup

Step 15

add the coconut milk and mix in

Step 16

at the time of serving add a tbsp of rice and chicken as a garnish to each individual soup plate and serve with cut lime wedges