Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, amazonian dry chicken soup (sopa seca). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
On a trip to the amazonian city of Iquitos last summer, I scoured the city's restaurants to seek out a veritable sopa seca. As the dish simmers, the pasta will absorb the stock and begin to dry out. Season to taste before garnishing with coriander and chilli.
Amazonian dry chicken soup (sopa seca) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Amazonian dry chicken soup (sopa seca) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook amazonian dry chicken soup (sopa seca) using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Amazonian dry chicken soup (sopa seca):
- Make ready 2 tbsp rapeseed oil
- Get 8 chicken thighs
- Prepare 1 large onion, finely chopped
- Take 6 garlic cloves, crushed or finely chopped
- Prepare 3 bell peppers, cut into thin strips
- Take 2 red chillis, seeds removed and finely chopped
- Take 6 tomatoes, chopped/ 1 can chopped tomatoes
- Prepare 2 tbsp red curry paste
- Prepare 500 g spaghetti
- Take 1 l chicken or vegetable stock
- Take A few sprigs of fresh coriander
- Make ready Chilli flakes (optional)
- Get Salt and pepper
I am using evaporated milk for this recipe. Alternative ingredients for this type of milk includes fresh milk, powdered milk mixed This is a recipe for a chicken macaroni soup which I name Creamy Chicken Sopas. It is rich, flavorful, and delicious. Heat oil in a large skillet over medium heat.
Instructions to make Amazonian dry chicken soup (sopa seca):
- Add 2 tbsp of oil to the wok, turn on the hob to a medium-high heat.
- Brown the chicken pieces on both sides, about five minutes, and season with salt and pepper before moving the pieces into a bowl using a slotted spoon.
- Lower the heat before adding the onion and garlic, frying for a few minutes until the onion has softened and appears translucent.
- Turn the heat up to medium, stir in the peppers, chillis and cook for two minutes.
- Add the tomatoes, curry paste and browned chicken pieces. Snap the spaghetti in half with your hands before adding to the wok, followed by the stock.
- Bring to the boil and stir things around to distribute the spaghetti and other ingredients.
- Simmer for 20-25 minutes, stirring occasionally. As the dish simmers, the pasta will absorb the stock and begin to dry out.
- Season to taste before garnishing with coriander and chilli flakes, if using, and serve immediately.
Sopa Seca translates to "dry soup" - which is an odd name for a dish, don't you think? It comes from the process of mixing a basic tomato soup with toasted pasta and allowing the noodles to absorb the liquid until the dish is dried out and the pasta is cooked. There aren't many ingredients in this recipe. Sopa Seca de Fideo is dry noodle soup (not actually like your usual liquid soup or broth) that is very common in Central Mexico, and the process for making it is similar to the one for making Mexican red rice. I know some cooks that also roast the tomatoes, onion, and garlic, adding extra delicious flavor.
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