Ginger chicken soup with avocado, lime, and crispy tortillas recipe
Ginger Chicken Soup with Avocado, Lime, and Crispy Tortillas recipe
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- One 3-pound chicken
- 3 quarts water
- 2 onions, roughly chopped
- 3 ribs celery, roughly chopped
- 3 carrots, roughly chopped
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 Tablespoons chopped garlic
- 2 Tablespoons minced ginger
- 1/4 cup chopped cilantro
- 2 carrots, peeled and julienned
- 8 corn tortillas, cut into 1/4-inch strips
- 1 ripe avocado, cut into quarters
- 2 cups peanut oil or canola oil
- salt and pepper to taste
- 1 lime, sliced into 1/8-inch rounds
In a large stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, peppercorns, 2 Tablespoons chopped garlic, and 1 Tablespoon minced ginger. Simmer for 1-1/2 hours until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain, and shock in ice water. Saute remaining garlic and ginger in a sauce pot and add chicken stock and meat. Season with salt and pepper and simmer 10 minutes.
Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel.
Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of four soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime round.
Reference: Ginger chicken soup with avocado, lime, and crispy tortillas recipe
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