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.
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.
|Prep time||10 minutes|
|Cooking time||25 minutes|