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Old 12-15-2004, 08:36 PM   #1
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Soup with Cilantro

I love cilantro. Anyone have a soup recipe with it? I'll cross my fingers!

Thanks!

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Old 12-15-2004, 09:03 PM   #2
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well... you could always take water, bamboo shoots, some of those long mushroom things. shitake mushrooms and boil them for a long time like 45 minutes and add in ,sugar salt ,chinese black vinegar, cilantro. Ill try to get the recipie from my mom.

I always thought cilantro was used as something you awould add to a soup like adding salt and peper.
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Old 12-16-2004, 02:39 AM   #3
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Heh, you too huh? Coriander (what we Aussies call cilantro) would have to be my favourite herb. The fresh smell and taste of it is intoxicating. Personally I think some herbs should be illegal, they are too addictive.

Chicken, Coriander and Lime Soup
--------------------------------

2 medium sized chicken breasts
2 teaspoons celery salt and black pepper
1 bunch fresh coriander, chopped
4-6 fresh limes, juiced
2 fresh tomatoes, seeded and diced
1 brown onion, diced
1 clove garlic, crushed
3 celery stalks (optional)
fresh red chillies, seeded and diced (to taste)
1 tablespoon red capsicum, diced
1.75 litres (7.5 cups) chicken stock

Method:
Dice the chicken breasts into 2 centimetre cubes. Saute in olive oil with celery salt and pepper until cooked.

In a large soup pot, saute onion, garlic, and chillies for 5 minutes on medium-high heat. Add celery and cook another 5 minutes.

Add chicken, tomatoes, capsicum, chicken stock, and the juice from the limes (vary lime quantity depending on how juicy limes are and how tart you want the soup to taste).

Bring to a boil, reduce to very low simmer and add chopped coriander. Keep warm for 20 minutes before serving.

Serve with thin slices of lime on top.




Tortilla Soup with Chicken and Lime
-----------------------------------

4 corn tortillas
1 tablespoon peanut oil
6 cups of chicken stock
400g. can of tinned tomatoes with juices
2 bay leaves
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
2 boneless chicken breast, cut into 1cm. wide strips
4 spring onions, sliced
1/2 cup chopped fresh coriander
2 tablespoons fresh lime juice


Preheat the oven to 180°c.

Using half the oil, brush 1 side of the tortillas with oil then stack them and cut them in half. Stack the halves and cut slice into 5mm. strips. Spread the strips on a non-stick oven tray and bake until they are light golden brown, about 10-15 minutes. Transfer them to a wire rack and cool.

Heat the remaining oil in a saucepan and add the bay leaf, garlic, cumin and red pepper flakes and sauté gently until fragrant, about 1 minute. Add the chicken strips and toss in the hot pan until the chicken has changed colour and is opaque. Add the stock and tomatoes and bring to the boil. Reduce the heat and simmer for 15 minutes.

Stir in the spring onions, coriander and lime juice. Season with salt and pepper to taste.

Serve the soup in deep bowls with tortilla strips. Serve some Picco di Gallo (recipe follows) for a true Mexican experience.

Serves 4-6.
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Old 12-16-2004, 12:19 PM   #4
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I take a box of chicken stock and simmer it with garlic, lemongrass, kaffir lime leaves, bird peppers, scallions and cilantro.

It makes a light flavorful soup to eat on it's own or to serve as a base for Tom Kar Gai or Tom Yum soup.
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Old 12-16-2004, 04:28 PM   #5
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You've come to the right place!

Avocado Cilantro Bisque
8 Scallions
1/2 c Fresh cilantro leaves
2 Cloves garlic
1 large Avocado
1 1/2 c Plain yogurt
1/2 c Buttermilk
1/4 c Water
2 tb Lime juice
1/2 ts Curry powder
Ground red pepper to taste
Sliced avocado for garnish

1.In a food processor, combine scallions, cilantro and garlic; process until finely chopped.
2.Add avocado and process until smooth. Add yogurt, buttermilk, water, lime juice, curry powder and red pepper; process until smooth. Cover and refrigerate at least 1 hour, until well chilled. Garnish with sliced avocado.

Cream of Cilantro
3 c Plain yogurt
2 c Cilantro leaves
1 c Half and half
1/2 c Chopped green onion
1 tb Minced fresh parsley
3 c Chicken broth
Cilantro sprigs for garnish
Tortilla chips, crushed, for garnish
Sour cream for garnish

1.Blend yogurt, cilantro, half and half, onion and parsley in a processor until smooth. Transfer to a large bowl. Stir in broth. Refrigerate overnight to allow flavors to mingle.
2.Best served chilled, but can also be heated VERY GENTLY over low heat - heat slowly or the yogurt will curdle.

Black Bean and Cilantro Chili
1/4 c Dry sherry
1 tb Olive oil
2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, chopped
1/2 c Red bell pepper, chopped
4 c Cooked black beans
2 c Chicken or vegetable stock
3 cloves Garlic, minced
1 c Plum tomatoes, chopped
2 ts Ground cumin
4 ts Chili powder
1/2 ts Dried oregano
1/3 c Chopped fresh cilantro
2 tb Honey
2 tb Tomato paste
MJ cheese for garnish
Tortilla chips for garnish
Orange segments for garnish

1.In large heavy pot over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8-10 minutes. Add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently.
2.Add all remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45-60 minutes. Mixture should be thick, with all water absorbed.
3.Serve soup warm in bowls with a platter of garnishes.
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Old 12-16-2004, 04:34 PM   #6
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What is bird peppers?
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Old 12-16-2004, 04:44 PM   #7
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Very small, hot peppers, sometimes referred to as Thai bird chilies. They are usually quite hot, but with a very nice flavor.
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Old 12-16-2004, 05:15 PM   #8
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Quote:
Originally Posted by jennyema
I take a box of chicken stock and simmer it with garlic, lemongrass, kaffir lime leaves, bird peppers, scallions and cilantro.

It makes a light flavorful soup to eat on it's own or to serve as a base for Tom Kar Gai or Tom Yum soup.
Jenny where do you get kaffir lime leaves around here? I am guessing you are going to say Super 88 (I have yet to go there).

Thanks :)
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Old 12-16-2004, 10:04 PM   #9
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Bird chillies are also called birds-eye chillies.

Kaffir lime leaves are great. I have taken to using them to replace lime juice/zest in all savoury dishes since they are so cheap compared to limes, even if they have a different sort of lime taste. However, in something like a dip or accompaniament (like a coriander/mint and lime raita) it is best to prepare a day or so before to let the leaves impart their flavours since they do not have any juice. Of course in dessert dishes lime leaves may not be that useful :P.

They also last a hell of a long time, and still remain as fresh and tasty as the day you bought them due to them not being a fragile leaf.
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Old 12-17-2004, 04:34 PM   #10
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Quote:
Originally Posted by GB
Quote:
Originally Posted by jennyema
I take a box of chicken stock and simmer it with garlic, lemongrass, kaffir lime leaves, bird peppers, scallions and cilantro.

It makes a light flavorful soup to eat on it's own or to serve as a base for Tom Kar Gai or Tom Yum soup.
Jenny where do you get kaffir lime leaves around here? I am guessing you are going to say Super 88 (I have yet to go there).

Thanks :)
Yeppers. You can buy them fresh or dry at the 88. If you are heading to one of their stores, I suggest the South Bay one on I93. It has a bigger selection than the other stores.
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