Chili Lime Chicken Soup

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This fresh soup is perfect for winter (if you’re with me in Australia) or summer (in North America or Europe with my friends and family).  It’s flavourful, exciting, and filling.

After a trip to Thailand I was at home, and playing a round of “What’s in my fridge?”.  I had chicken, cilantro, limes, and chilis (among other things).  I used inspiration from thai dishes to combine flavours and made, as it turns out, quite a common dish.  Once I came across the recipes, I realized that avocado was EXACTLY what my soup was missing.  And, I have my own twist in here as well…

Ingredients:

  • 1 tbsp olive oil
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, sliced
  • 2 stalks celery, roughly chopped
  • 2 chicken breasts
  • 1 bunch cilantro (coriander), chopped
  • 4 cups chicken stock
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp green curry paste
  • 1 tomato, diced
  • 1 whole lime
  • 3 chilis, finely chopped
  • 1 avocado, sliced
  • 3 cups hot water
  • salt & pepper to taste

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Directions:

Heat olive oil in large soup pot over medium heat.  Add onion & garlic, sauté until soft and fragrant.

Add celery, carrots & chilis.  Cook for 5 minutes.  Add stock, and continue cooking for another 5 minutes.  Add salt, cumin, 1/2 the chopped tomato, curry paste, stir.

Add chicken breasts.  If they are very thick pieces, I’d recommend slicing them first, to make sure they cook evenly.  Remove chicken after 15 minutes of simmering, and allow them to rest on a cutting board until cook enough to handle.

Using a fork, pull the chicken apart (pulled pork style), and throw it back into the pot!

Stir in 3/4 of the chopped cilantro.  Wash the lime, cut it in half, squeeze the juice in, and then throw the “carcass” of the lime in as well.  Simmer for another 5 minutes.  Taste the soup.  Add as much of the boiled water as you think tastes best.

Remove the lime rind.  Plate the soup.  Chop up avocado and throw it in the bowls.  Garnish with remaining cilantro and tomato.

Feel free to serve with pasta or tortilla chips to round the dish out, and cheese if you find the soup too spicy.

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Wine Pairing:  I think a sweet wine would go nicely with this.  Perhaps a Moscato.

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