Cooking directions

1. Prepare the Chicken Soup Base:
   Place Sadia Chicken Mixed Parts, water, and sea salt in a large pot. Bring to a boil and skim off the foam using a ladle.
   Add onions, garlic, and ginger. Lower the heat and let it simmer for 50 minutes.
   Strain the soup through a sieve, reserving the broth. Allow the chicken to cool, then debone and shred the meat.

2. Prepare the Spiced Tomato Base:
   Heat olive oil in a pot over medium heat. Add coriander seeds, cumin seeds, and mustard seeds. Stir for about 1 minute until aromatic.
   Add the drained chopped tomatoes and cook until reduced, stirring occasionally.

3. Combine and Simmer:
   Pour the reserved chicken soup into the pot with the spiced tomato base. Add the sliced red chilies and simmer for 5 minutes.
   Stir the shredded chicken back into the soup. Season with salt and pepper to taste.     

4. Serve:

   Ladle the soup into bowls. Garnish with sliced spring onions and a lime wedge for a zesty finish. Serve hot and enjoy!