Chicken Avocado Lime Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: About 6 servings
- 1 1/2 lbs boneless skinless chicken breasts*
- 1 Tbsp olive oil
- 1 cup chopped green onions (including whites, mince the whites)
- 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
- 2 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth
- 2 Roma tomatoes, seeded and diced
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice
- 3 medium avocados, peeled, cored and diced
- Tortilla chips, monterrey jack cheese, sour cream for serving (optional)
- In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
- For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
Thai Chicken Noodle Soup
- *6 cups good quality chicken broth (homemade is best, but a good tinned type is okay, too)
- 1 stalk lemon grass, outer layer peeled off and discarded, the rest trimmed and sliced very thin
- 1 small red bird’s eye pepper (Thai pepper), sliced thin (keeping the seeds will add more heat, discarding them will give it less kick)
- 3 green onions (scallions, spring onions), trimmed then sliced thin
- 1 teaspoon salt (only if using no-sodium broth, if the broth already tastes salted, skip this)
- 2 teaspoons sugar
- *¼ cup good quality soy sauce
- 3 tablespoons cider vinegar
- Juice of ½ lime
- 2 heads Bok Choi (Pak Choi), sliced into thin strips
- Handful of frozen, shelled edemame
- 2 parcels Udon noodles (or Soba—could also use angel hair)
- 18 Thai Chicken Meatballs (raw)
* This ingredient is critical to the dish— Use the best quality you can get your hands on
- Make the soup by placing the first 9 ingredients into a large pan or wok. Bring to a simmer and allow to gently cook, uncovered for 10 minutes. Taste and adjust seasoning. May be made up to this point and stored in the refrigerator for up to 3 days, then reheated.
- Bring the soup to a strong simmer, add in the raw meatballs and the noodles, bring back to a simmer and cook for about 6 minutes, then add in the frozen edemame, bring back to a simmer and cook 2 minutes more, until the noodles are tender (the meatballs take only a few minutes to cook). Throw the bak choi (pak choi) into the soup, stir and cover with a lid. Turn off the heat and allow the greens to wilt in the soup for 5 minutes.
- Ladle into large bowls, garnish with chopped mint or cilantro, if desired.
Vegetable Manchow Soup
Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.
- 4 cups water
- 1 tsp ginger – finely chopped
- 1 tsp garlic – finely chopped
- 1 tsp green chilies – finely chopped
- 1 Tbsp coriander leaves – finely chopped
- 2 Tbsp French beans – finely chopped
- 2 Tbsp carrots – finely chopped
- 2 Tbsp cabbage – finely chopped
- 2 Tbsp capsicum – finely chopped
- 2 Tbsp mushrooms – finely chopped
- 2 spring onions – finely chopped
- 1 tsp pepper
- 1 Tbsp Soya sauce
- 4 Tbsp corn flour – mixed with
- 1 cup water
- 2 stems of spring onion
- 3 Tbsp oil salt as required
In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
Add all the vegetables, pepper, ajinomoto, salt and continue to stir-fry for two more minutes.
Add the Soya sauce, water and salt.
Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
Remove from heat and serve immediately.
Garnish with spring onion stems.
Veg Clear Soup
- Carrot – 1/4
- Beans – 4
- Cabbage – 3 tbsp’s
- Onion – 1/4
- Water – 2 cup’s
- Corn Flour – 2 tsp’s (mix it with 5 tsp’s of water)
- Spring onion’s – 2 tsp’s (finely chopped)
- Ghee – 1/4 tsp
- Pepper Powder – 1/2 tsp
- Aji-na-motto – a pinch
Heat Ghee in a Bowl, add sliced onion and saute it.
Add all the vegetables (carrot, beans & cabbage) to the bowl and saute them.
Add 2 cup’s of water to the bowl and let the vegetables get half cooked.
Mix the corn flour with 5 tsp’s of water without any lump’s. add the corn flour starch to the bowl and mix well.
Add salt to taste, and aji-na-moto a pinch and let the soup sit in the stove in slow flame.
Add Spring onions and pepper powder. when the soup get’s little thicker, remove from the flame and serve.
Serve with bread sticks or with spiced corn flakes.
* The corn flakes in the images are just plain corn flakes. Check the spiced one’s here.
It just took 15 mins of time in total and the production cost of this soup could be less than Rs.25, I don’t know why the restaurants charge double the amount.