Friday, June 28, 2013

Spicy Chicken Lime Soup

This one is fantastically easy and amazing. One day I was craving something savory, with a bit of kick and tang to it. So after rummaging around, working some magic, and doing all sorts of complicated procedures (just kidding, it was easy), this soup came into existence.

The savory broth is given some zing from the lime, and the Sriracha adds just enough kick to make things interesting. Plus, the classic combination of these flavors is very oriental to me. I don't know if it really is an authentic flavor combo as I've never been some place I would deem authentically oriental. But it works for me and I love this. Every time I've taken it into work for lunch, people always catch a whiff of it say something along the lines of "That smells great!" So yes, this really is good :)

I'm posting the recipe that will feed 6-8 people, but it can be paired down really easy as this is not an exact science type of soup. It's the 'throw everything in, taste, and add stuff till it tastes better' type of soup. So if you're flying solo, or feeding just two, only use part of the chicken, and save the rest for later.

Hope you enjoy!


8 cups chicken broth (homemade is best, fyi)
1 Rotisserie chicken
4-6 limes, juiced
1 Tablespoon Sriracha Sauce

Cilantro or Parsley (optional for garnish)


Remove the skin from the chicken, and remove as much breast and thigh meat as you can. Enjoy the legs and wings on your own time, but don't include them in this soup. Save the carcass for homemade chicken broth if you'd like. Cut the remaining chicken into chunks.

Heat chicken broth, add chicken, lime juice, and Sriracha sauce. Stir, serve, and garnish with Cilantro or parsley if desired.

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