It is a clear soup with the goodness of chicken, seviyan (vermicelli) and bell peppers. For a veg. version, you can substitute the chicken with mushrooms, peas or just plain bell peppers. The addition of kaffir lime leaves gives a punch and a lemony flavour to this exotic soup. Have it with some bread sticks for a wholesome light meal.
- 1/2 cup chicken mince
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 7-8 kaffir lime leaves
- 2 tbsp. oil
- 1 litre chicken stock / water
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 1/2 cup assorted bell peppers, thinly sliced
- 1/4 cup fried seviyan (vermicelli), broken
- mint leaves to garnish
Heat oil in a pan and saute the garlic till it changes colour. Add the onion and stir fry till light brown. Now add the chicken mince, salt and pepper powder and fry till dry.
Add the stock and lime leaves and bring it to a boil. Simmer for 4-5 minutes on medium flame. Add the seviyan and continue to simmer till soft.
Add the sliced bell peppers and cook for a minute. Serve hot, garnished with mint leaves.