Sweet Lime And Lemony Chicken Curry Soup

SpicySpicy Served HotServed Hot
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Sweet lime and lemony chicken curry or soup flavoured with fresh lemon grass. Pair it with scented jasmine rice.


Servings: 3 Preparation time:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken (curry cut ) 500 gm
  • Onions, Raw, Onion Onion 1( shallots (one) finely chopped)
  • Ginger Root, Raw, Fresh Ginger Ginger 1 tsp ( galangal : two inch root piece, peel and smash it)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic 5(to 6 cloves)
  • Bay Leaf, Tej Patta Bay leaves 2
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Black peppercorn 5(to-6)
  • Sichuan Peppercorn 10
  • Lemongrass ( two stalk chopped)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice (Juice of sweet )lime 1 cup
  • Lemons, Raw, With Peel, Lime, Lemon (Juice of one lime ) lemon 1
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Granulated Sugar, White sugar to taste
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder 1tsp
  • Butter, Butter ( 2-)3 tbsp
  • Lime leaves( few)
  • Chicken Stock, chicken stock cube Chicken stock 4 cups

Instructions (Preparation Steps):

  • Wash and clean the chicken. Rub salt and turmeric over it. Keep aside for 10 minute.
  • In a pan, melt the butter. Add garlic, let it fry till it slightly changes its color. Add onions.
  • Fry the onions till they become soft.
  • Add lemon grass, ginger or galangal smashed nicely.
  • Add the chicken, fry them till the rawness disappear.
  • Add rest of the spices. Stir well.
  • Add sweet lime juice, lime / lemon juice.
  • Adjust salt and sugar to taste.
  • Add the chicken stock. Cover and let it cook till the chicken pieces become succulent.
  • I use pressure cooker to save some time and it really makes the chicken succulent.
  • Check the seasonings before serving.
  • Sprinkle some black pepper powder, some more melted butter and fresh squeeze of lime may be.
  • Serve it warm with jasmine or basmati rice.

Cook's Tip:
When you are cooking in butter, to avoid it from burning always add oiil little to it.
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.


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