Poached chicken in lime broth

Poached chicken in lime broth

Lime is quite possibly my favourite flavour. But with how expensive store bought ones are I don’t get much of an opportunity to cook with many of them. I went out to visit my grandparents on the weekend and between their and my mums lime tree, I now have twenty of the most beautifully fresh and aromatic limes. So here’s a recipe that uses more than one. This clean and rereshing soup is the perfect welcome the start of winter.

Ingredients

  • 2 chicken breasts
  • 1 bunch buk choy, cut into 2cm lengths (I’ve used wombok because I have a heap leftover)
  • 1/2 cup bean sprouts
  • 1/2 cup mushrooms (I use shitake), thinly sliced
  • 3 cm piece ginger, thinly sliced
  • 1 red chilli, deseeded and thinly sliced (if you like it hot use a small birds eye chilli, otherwise use a long stemmed one)
  • 2 kaffir lime leaves, torn
  • 2 cloves garlic, thinly sliced
  • 4 cups (1L) chicken stock (if you’re using store bought choose salt reduced, however it’s easy to make by throwing leftover chicken bones in some water to boil away with an onion and bay leaves)
  • 2 cups boiling water
  • Juice of 3 limes
  • 2 tablespoons fish sauce
  • Optional – 1 stick soba or seaweed noodles (exclude the noodles if you’re using this as an anytime recipe or follow a paleo diet)
  • Method

    Place the chicken stock, water, ginger, garlic, chilli and lime leaves in a saucepan and bring to the boil. Reduce to a simmer, add the chicken, and cook uncovered for 10 minutes.

    After the 10 minutes turn the heat off the pan and allow it to sit for a further 10 minutes.

    In the meantime, if you’re using soba noodles, cook them as per the packet directions – for the ones I had that was 4 minutes in rapidly boiling water then rinsing in cold water to prevent them from cooking further.

    Divide the soba noodles, buk choy, mushrooms and bean sprouts in to the bowls you’ll be serving the dish in.

    Once the 10 minutes is up for resting the broth remove the chicken and slice it width wise. Add the chicken to the bowls.

    Use muselin to line either a sieve or colander placed over a large saucepan. Strain the broth through the muselin, discard the solids and return the saucepan with the broth to the stove. Add the fish sauce and lime juice to the broth and bring it back to the boil.

    Pour the broth into the bowls and serve.

    Variations

  • I like to poach an extra couple of chickens in the broth before I enjoy the soup and keep them for use in salads – the fresh lime flavour infuses beautifully through the meat
  • Servings 2
    Prep time 10 minutes
    Cooking time 25 minutes

     

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