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- Source: All Around the World Cookbook by Sheila Lukins (Workman Publishers, ©1994 by Sheila Lukins)
- Serves 6 as a first course, 4 as an entree.
- Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot.
- Bring to a boil and add the chicken breast.
- Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes.
- Remove the chicken and let cool slightly.
- Shred the meat from the bones in 1½ x ½-inch pieces, discarding the skin and bones.
- Set aside covered.
- Strain the broth and return it to the pot.
- Add the potatoes to the broth.
- Cut half the shallots and half the garlic lengthwise into very thin slices.
- Heat the oil in a medium-size nonstick skillet over low heat.
- Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes.
- Remove with a slotted spoon to a paper towel to drain.
- Reserve for garnish.
- Finely mince the remaining shallots and garlic and the ginger together with the cardamom.
- Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
- Add this mixture to the broth along with the cinnamon stick, salt, and pepper.
- Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes.
- Remove the potatoes from the broth with a slotted spoon.
- To assemble, lay out 4 to 6 shallow soup or pasta bowls.
- Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges.
- Heat the broth until piping hot and adjust the seasonings.
- Discard the cinnamon stick.
- Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic.
- Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.