Spring Chicken With Lime And Coriander
Published May 9, 1992
- Total Time
- About 1 hour
- Rating
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Ingredients
THE BROTH
1 chicken, 3 ½ to 4 pounds
3 quarts chicken broth (homemade or low-sodium canned)
2 large pieces lime peel
1 tablespoon coriander seed, crushed
4 stalks lemon grass, thinly sliced, or 2 tablespoons grated ginger
1 bay leaf
1 clove garlic
4 stems fresh mint leaves, minced
6 stems fresh coriander, minced
4 whole black peppercorns
¼ teaspoon dried chili pepper
½ teaspoon salt
THE CORIANDER PESTO
1 cup coriander leaves
½ cup mint leaves
½ cup basil leaves
2 tablespoon olive oil
½ teaspoon salt
1 teaspoon pepper
THE GARNISH
1 pound ¼-inch wide fresh chinese egg noodles
1 leek, rinsed, thinly sliced crosswise
1 medium carrot, peeled and diced
½ celery stalk, rinsed and diced
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 lime, quartered
Preparation
- Step 1
To make the broth, put the chicken in a stockpot. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 to 35 minutes.
- Step 2
Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth. Season with salt and pepper. Set aside.
- Step 3
Bring a large pot of salted water to a boil. Add the noodles. Cook for 2 minutes. Drain and rinse under cold running water. Set aside.
- Step 4
Carefully lift the chicken out of the broth. Set broth aside. Remove skin and shred the meat. Set aside. Strain the broth through a sieve lined with cheesecloth into a clean saucepan. Season to taste.
- Step 5
Bring broth to a boil. Add the shredded chicken, leek, carrot and celery. Lower heat and simmer until the meat is warmed, about 5 minutes. Divide noodles into four bowls. Ladle the soup into the bowls. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.
Private Notes