25 minutes
A quick and comforting chicken soup infused with the delicate flavors of shallots and a bright citrus twist.
1. Heat Chicken Broth
Begin by heating the chicken broth in a saucepan over medium-high heat until it is nearly boiling. You'll know it's ready when you see small bubbles forming around the edges.
2. Add Shallots
Once the broth is almost boiling, add the thinly sliced shallots that have been soaked and drained. Let the shallots simmer in the broth for about 2 to 3 minutes.
3. Add Lime Juice
After the shallots have simmered, remove the saucepan from the heat and immediately stir in the fresh lime juice.
4. Season with Salt
Next, season the soup with salt to taste. If you're using unseasoned broth, start with about 2 teaspoons of salt and adjust from there.
5. Serve and Garnish
Finally, ladle the soup into bowls and, if you like, sprinkle each serving with minced coriander for an extra layer of fresh, herbaceous flavor. Serve the soup immediately while it's hot.
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Experiment with different types of citrus. Replace lemons with limes, grapefruits, or even a combination of citrus like yuzu or blood oranges for a deeper citrus profile.
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Swap out the herbs you typically use with different ones that complement citrus flavors. If you usually use thyme, try lemongrass or verbena for a more pronounced lemony note.
Make sure to brown them well in a mixture of butter and olive oil for the best flavor and browning potential, as this caramelization brings out their sweetness and adds a depth of flavor to the soup.
Sauté a mirepoix before adding your liquids. This classic technique builds a flavor foundation that will make your soup more complex and satisfying.
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