Name: Chicken Lime Soup
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 teaspoon freshly ground black pepper; 2 tablespoons diced yellow capsicum (pepper); 1 tablespoon sea salt; 2 fresh bay leaves; 500 g organic chicken thigh fillets; 100 ml fresh lime juice, strained; 2 green onions, sliced; 2 sticks celery; ½ small fennel bulb; 2 teaspoons black peppercorns; 2 tablespoons diced red capsicum (pepper); 1 head garlic, roasted; 2 coriander roots, chopped; 2 habanero chillies, sliced; 5 slices ginger; 1 stick celery, finely sliced; 2 tablespoons chopped chives; 3 tablespoons shredded coriander leaves; 1 cup fresh corn kernels (from 2 corn cobs); 2 tablespoons finely diced cucumber; 2 litres White Chicken stock (see Essentials); 5 tomatoes, roasted; 1 habanero chilli, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This broth is a classic of the Yucatan Peninsula, which juts out into the Caribbean Sea and is home to the hotter-than-hot habanero chilli. The soup is so clean in taste, while the vegetables and silken chicken offer textural contrast. It is traditionally served with totopos (natural flavoured corn chips) broken over the top of the soup, and is surprisingly refreshing in warmer weather.