Lima Sopa- Lime Soup

Delicious and tangy, this simple Lima Sopa, or "Lime Soup" will warm you up from head to toe.

Ingredients:

• 2 large chicken breasts
• 2 quarts of water
• 1/2 medium onion, peeled and diced
• 2 cloves of garlic
• 2 tablespoons preferred oil
• 4 quarts chicken broth
• 2 Roma tomatoes , seeded and diced
• 1 jalapeno chile, seeded and diced
• 2 tablespoons dried oregano
• 1 lime, quartered
• 1 lime quartered (for garnish)
• salt and pepper to taste

Preparation:

Bring the water to a boil and place the chicken in the water. Continue to boil until the chicken is done and no longer pink inside. Remove the chicken from the water, let it cool to the touch, then shred it, removing the meat from the bones and skin. Discard any bones, skin or gristle. Heat the oil in the bottom of a large pot over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for about 30 seconds. Carefully pour in the chicken stock and add in the chicken, tomatoes, jalapeno and oregano. Squeeze the lime juice into the soup and then put the rind into the soup. Simmer together for 30 minutes. Remove the lime rinds and serve steaming hot. Serve the remaining lime wedges with the soup. Serve the soup with soft and chewy home made flour tortillas

Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4

Ingredients:

• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 1/2 cup bamboo shoots
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 1 small handful dried lily buds
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Preparation:

Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.