chicken broth, or chicken bouillon and water
2 large bunches cilantro, chopped (including stems)
4 bunches green onions, chopped
juice from 6 limes
4-6 jalapeno peppers, minced (you may use less if milder soup is desired)
1 (4 inch) piece of fresh ginger root, sliced into 1/4 inch slices
In a large pot, combine all ingredients with enough chicken broth to fill pot. Bring to a boil and simmer for a few minutes, until the vegetables are cooked. Remove ginger root slices before serving.
Cook white rice separately. Put a scoop of rice into individual serving bowls, then top with soup. Do not put rice into the soup pot, as soup will become mushy.
No comments:
Post a Comment