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Sri Lankan Chicken Sodhi


This is our colleague Dashi’s recipe. It’s usually made with the bones of a leftover chicken curry. And with its generous amounts of garlic and pepper, it’s also great when you have a cold.

There’s also a south Indian vegetarian version of this “soup” made with lentils. Sodhi is great with rice, idlis or dosas.  

You can also make a heartier version of this soup by adding vegetables like carrots or tomatoes.


  • ½ lb chicken bones
  • 1 liter water
  • 2 Tbsp tamarind pulp, undiluted
  • 1 onion, chopped
  • 20 curry leaves
  • ½ liter coconut milk
  • 3 Tbsp black pepper
  • 12 cloves garlic


  1. 1

    Rinse bones well in cool water.

  2. 2

    Place in a pot with water, tamarind, onion, and curry leaves. Bring to a boil and let simmer 1 hour.

  3. 3

    Add coconut milk and cook 5 minutes more.

  4. 4

    Meanwhile, crack pepper in a mortar, then add garlic and grind into a rough paste.

  5. 5

    Incorporate paste to soup and salt to taste. Give it a boil and serve.