The day started off with a wintry mix and I’m feeling a little under the weather. So when it comes to dinner time, I really wanted some good ole comfort food that my mom used to make to lift up my spirits. Not wanting to venture out on the roads, I looked to what I had already on hand. Lucky for me, I had stopped at MOM’s Organic market a few weeks ago and had a whole chicken sitting around. I’ve made my mom’s chicken and lime soup before, but feel as though I can master cooking it now without giving her a ring asking questions. I love this soup because it’s so light and refreshing. It feels hearty and good for you at the same time.
Serving Size: 6
Cook Time: 30 minutes
- 1 whole chicken, cut into 8 pieces
- 6 cups of water
- 2 lemongrass stalk, ends trimmed
- 5 kaffir leaves
- 3 whole garlic cloves, smashed
- 2 chicken bouillon cubes
- 5 limes, juiced
- 2 teaspoons sugar
- 2 tablespoon fish sauce
- 1 teaspoon sea salt
- 1 cup basil leaves, finely sliced
In a large stockpot, bring the water with the lemongrass stalks, kaffir leaves and garlic to a boil. Add the chicken bouillon cubes and stir to dissolve.
Add chicken pieces, making sure they submerge in the stock. Cook until chicken is done, about 20 minutes on high. Add in the lime juice, sugar, fish sauce and salt. Reduce the heat and allow the stock to simmer. Taste the broth for a good balance of the flavors. The taste should be slightly tangy and refreshing from the lime. Add fish sauce to taste, if you prefer a stronger flavor. When ready to serve, toss in the basil leaves. This soup can be enjoyed alone or as part of a meal with steamed rice.