Sopa fácil de limoncillo (25 min)

Ingredientes

• 2 cups chicken stock
• 2 cups coconut water
• 1 shallot (a large one, halved and peeled (Substiute: onion, preferably red))
• 2 lemongrass
• 1 inch ginger (thinly sliced)
• 3 tomatoes
• 1-2 tablespoons lime juice
• Fish sauce
• Shrimp (Can poach in the soup)
• White Fish Fillet (Can poach in the soup)
• Noodles or Cooked Rice
• Tau kee ((fried beancurd))
• fried dried prawns ((hae bee))
• sliced red chilies
• spring onions
• coriander

Preparación

1. 1

   Add the chicken stock, coconut water, lemongrass, ginger and shallot to a pot. Cover and bring to a boil over high heat.

2. 2

   Once the mixture is boiling, reduce to medium heat and let the soup simmer. You should be able to smell the fragrance of the herbs after 5 minutes, if not increase the heat slightly. Note: if adding chicken thigh meat, abalone, fish fillet or shrimp to the soup, add it the soup now.

3. 3

   Allow the soup to simmer for another 10-15 minutes to extract all the fragrance of the herbs. Make sure all the meat or seafood are cooked!

4. 4

   Add the tomatoes and lime juice & allow the soup to return to the boil.

5. 5

   Season with fish sauce, or salt, to taste.

6. 6

   The above makes the basic soup base which can be drunk as it is.

7. 7

   To bulk up the dish into a main, add either noodles or rice. Note: I like to add tang hoon (mung/ greenbean vermicelli) which is first soaked in hot water. Once the noodles have softened, they are then added to the soup. Give everything a stir for 1-2minutes then serve.Alternatively, you could add cooked rice to the soup once the soup has finished simmering to make “paofan” or submerged rice.