Recipe

Lime Tempeh Recipe


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Ingredients
  • 3 ea Cilantro; or parsley sprigs
  • 3 1/2 lb Chicken; broiler-fryer, cut
  • 8 ea Corn tortillas
  • 6 ea Peppercorn
  • 3 tb Cilantro; sliced fresh 1/4 ts Salt & pepper
  • 1 ea Med Green pepper; sliced
  • 1 ea Med Onion; quartered
  • 6 c Water
  • 2 tb Vegetable oil
  • 1 1/2 ts Lime rind ; grated
  • 1 x Lime; slices
  • 2 ea Lime
  • 1/2 ts Thyme
  • 1 ea Celery
  • 2 ts Salt
  • 1 x Cilantro; fresh
  • 1 x Vegetable oil

Directions
  • Step #1 Place chicken & next 7 ingredients in Dutch oven; bring to boil.
  • Step #2 Cover, reduce heat; simmer 1 hr.
  • Step #3 Remove chicken,reserve broth.
  • Step #4 Let chicken cool.
  • Step #5 Bone, chop chicken; set aside.
  • Step #6 Strain broth to remove vegetables; set broth aside, discard vegetables.
  • Step #7 Saute green pepper, onion in 2 Tbsp oil in Dutch oven.
  • Step #8 stir in the tomatoes.
  • Step #9 Cook 5 mins.
  • Step #10 Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro.
  • Step #11 Bring to boil; reduce heat, simmer uncovered 20 mins.
  • Step #12 stir in the chicken, salt & pepper; simmer uncovered, 10 mins.
  • Step #13 Cut each tortilla into 8 wedges; fry in hot oil until crisp.
  • Step #14 Drain.
  • Step #15 To serve, place 8 tortilla wedges in each soup bowl; add soup.
  • Step #16 Garnish with lime slices & cilantro if desired.
  • Step #17 Yield: 8 c.
  • Step #18 I hope this is close to what you remember.
  • Step #19 My husband & I had a similar soup on our honeymoon in Cancun FROM: BARBARA VAUGHAN (VBGX82B).
  • Enjoy the LIME TEMPEH recipe

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