Spicy Coconut Chicken Soup

Season both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside.

Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes. Discard the pandan and cinnamon stick. Add the chicken, skin-side down, and cook until the skin is golden, about 7 minutes. Transfer the chicken to a plate.

Add carrot, celery, leek, onion, salt and the remaining 1/2 teaspoon pepper and 1 tablespoon spice blend (or curry powder); cook, stirring, for 2 minutes. Add garlic, lemongrass, ginger and curry leaves; cook, stirring, for 2 minutes. Add turmeric and chile (or crushed red pepper), if using, and cook, stirring, for 2 minutes more.

Stir in broth and bring to a boil over medium heat. Nestle the chicken into the pot and reduce heat to medium-low. Cook, stirring occasionally, until thickened and the chicken reaches 165°F, about 20 minutes. Discard curry leaves.

Transfer the chicken to a cutting board. Discard the skin and bones. Shred the meat with two forks and return to the pot. Stir in coconut milk and lime juice and simmer for 5 minutes more.