I was really looking forward to the spring-like weather that had been announced for this weekend. I got over excited that it said it was going to be around 14 degrees Celsius. My wishful thinking took over me and in that mindset I left the house in a lighter jacket. Wrong, wrong, wrong idea! I thought it would be a nice idea to go to a petting zoo, since the weather was going to be so nice. As weird as it may sound, I had wanted to pet a cow for more than a year now. I love animals and whenever I travel by train and I see the countryside and farm animals, I have an urge to go pet them. Crazy animal lover lady here!
Since our choice of transport here is by bicycle, we went to the petting zoo biking. The sun was out and shining but the very cold wind was a bit too much. I had left my gloves at home along with my winter jacket and the wind was actually hurting my hands as we biked. It was still nice to go outside and get some fresh air. The only cow we found at the petting zoo surely enjoyed her head being scratched. But because the wind was very cold, we ended up going back home earlier. A soup like this is very welcoming after a cold day out.
This soup falls under the category we call “levanta muertos”. It means to wake up the dead. It is called like that because many people have it at dawn or early in the morning after a night out drinking. There are different versions of it, like with fish or mussels.
I grew up eating this. It was something my mom would make often during winter. It’s comforting and filling. And like a lot of Peruvian dishes, it is served with lime wedges. It is not the prettiest soup to photograph to say the least but it makes up for it in taste. I had to look for a replacement for Aji Amarillo (Peruvian chili paste) because I am not always able to find it here. I have started using Sriracha as a replacement in some dishes and for this it also works well. For the coriander rice version of this dish, you can click here.
This soup is ready in about 30 minutes. This recipe serves 3.
2 bunches of coriander (without the hard stems)
200gr chicken breast, diced
10 cups of chicken stock
½ cup canned corn, or fresh
½ cup green peas, can be frozen or fresh
½ sweet pepper or bell pepper
1 red onion, chopped
1 clove of garlic, minced
1 tablespoon of sriracha or Peruvian Aji Amarillo paste (yellow chili paste)
1/3 cup of rice
1 tablespoon of vegetable oil
Lime wedges for serving
Blend the coriander with the stock and set aside.
In a large pot, add the vegetable oil over medium heat. Add the onions, garlic, sriracha or Aji Amarillo, and sweet pepper. Cook for about 2 minutes. Then add the diced chicken and rice. Stir for another minute and add the coriander stock. Cook for about 20 minutes. Then add the corn and peas. Let it cook until the corn and peas are done. Taste for salt. Serve with lime wedges.