Spring Chicken With Lime And Coriander
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 1chicken, 3½ to 4 pounds
- 3quarts chicken broth (homemade or low-sodium canned)
- 2large pieces lime peel
- 1tablespoon coriander seed, crushed
- 4stalks lemon grass, thinly sliced, or 2 tablespoons grated ginger
- 1bay leaf
- 1clove garlic
- 4stems fresh mint leaves, minced
- 6stems fresh coriander, minced
- 4whole black peppercorns
- ÂĽteaspoon dried chili pepper
- ½teaspoon salt
- 1cup coriander leaves
- ½cup mint leaves
- ½cup basil leaves
- 2tablespoon olive oil
- ½teaspoon salt
- 1teaspoon pepper
- 1pound ÂĽ-inch wide fresh chinese egg noodles
- 1leek, rinsed, thinly sliced crosswise
- 1medium carrot, peeled and diced
- ½celery stalk, rinsed and diced
- 1cup fresh coriander leaves
- 1cup fresh mint leaves
- 1lime, quartered
The Broth
The Coriander Pesto
The Garnish
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.
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