Chicken broth soup with vermicelli, hot pepper and lime juice will appeal to those who like light dishes with a spicy touch. Mexican soup is cooked very quickly, it contains a minimum of calories - ideal for hot summers.
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You will need
- Ingredients for 6 servings:
- - medium onion;
- - 2 cloves of garlic;
- - 2-3 tablespoons of olive oil;
- - 220 g of thin vermicelli;
- - half a teaspoon of cumin (zira);
- - 1 can of peeled tomatoes in its own juice (about 800 g);
- - 1.5 liters of chicken stock;
- - 1 jalapeno or chili pepper;
- - 1 lime;
- - 5-6 branches of fresh cilantro;
- - salt to taste.
Instruction manual
1
We clean onion and garlic. Squeeze the garlic or chop with a knife, chop the onion as finely as possible. In a pan with a thick bottom, heat olive oil over a small fire, add vermicelli and fry until golden brown for 3-5 minutes, stirring constantly. Add squeezed garlic and chopped onion to the vermicelli, season with zira (cumin). Continue stirring the ingredients for another 1-2 minutes to make the onions transparent and soft.
2
Add a little juice from a can of tomatoes to the pan, and transfer the tomatoes with the remaining juice into a blender and grind into a homogeneous paste.
3
Pour the chicken stock into the pan and transfer the tomato puree from the blender. Add chili or jalapenos to the soup to add a touch of character to Mexican dishes. Salt the soup to taste. We close the pan with a lid, over medium heat we bring the piquant soup with vermicelli to a boil.
4
Leave the soup on the stove for 15 minutes - it should boil, but not very much. At this time, grind cilantro and squeeze lime juice. Pour the prepared soup into plates, season with lime juice to taste and sprinkle with cilantro - it will not only decorate the dish, but also give it a unique taste and aroma. Serve hot on the table.