Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish.
| Servings |
| 2-4 people |
| Cook Time |
| 30 minutes |
|
|
|
|
Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish.
|
Ingredients
- 1 lb chicken thighs (boneless, skinless if desired)
- 4 cloves garlic , slivered
- 1 piece lemongrass (optional)
- 4 cups water (or as needed)
- 1 pickled lime , sliced (or substitute lime juice and zest, to taste)
- 1 cup green onions , sliced
Servings: people
Units:
Instructions
- Add chicken, sliced garlic, lemongrass, water, salt and pepper and simmer for 30 minutes. Skim the fat off of the top every once in awhile.
- Meanwhile, slice up your green onions and cut up your pickled lime.
- When the soup is finished cooking, remove from heat and shred the chicken into small pieces.
- Ladle soup into serving bowl, top with green onion and lime slices. Serve hot with white rice for a light dinner.