Chicken broth soup with noodles, hot peppers and lime juice will appeal to those who like light dishes with spicy notes. Mexican soup cooks very quickly and is low in calories - perfect for a hot summer.
It is necessary
- 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 (cumin);
- - 1 can of peeled tomatoes in their own juice (about 800 g);
- - 1.5 liters of chicken broth;
- - 1 jalapeno or chili pepper;
- - 1 lime;
- - 5-6 sprigs of fresh cilantro;
- - salt to taste.
Instructions
Step 1
Peel the onion and garlic. Squeeze the garlic or chop it with a knife, chop the onion as finely as possible. In a saucepan with a thick bottom, heat the olive oil over low heat, add the noodles and fry until golden brown for 3-5 minutes, stirring constantly. Add squeezed garlic and chopped onion to the noodles, season with cumin (cumin). Continue stirring the ingredients for another 1-2 minutes until the onion becomes transparent and soft.
Step 2
Add a little juice from a can of tomatoes to the pan, and transfer the tomatoes with the remaining juice to a blender and grind them into a homogeneous paste.
Step 3
Pour chicken broth into a saucepan and transfer tomato puree from a blender. Add chili or jalapenos to the soup to add the spiciness typical of Mexican dishes. Salt the soup to taste. We close the pan with a lid, bring the spicy noodle soup to a boil over medium heat.
Step 4
Leave the soup on the stove for 15 minutes - it should boil, but not too much. At this time, grind the cilantro and squeeze out the lime juice. We pour the ready-made 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. We serve the dish hot.
