Chicken Lime Soup

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

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.

Ingredients

Americas
Mexico
Central America
Soup
Gluten-free

Chicken Lime Soup

Ingredients

Method

Photos