Peruvian aguadito – quinoa, chicken & coriander soup
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3.7
32 reviews
Good
Peruvian aguadito – quinoa, chicken & coriander soup
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Quinoa is not traditionally used in aguadito but it makes the soup filling and healthy. You really have to love coriander (cilantro) to like this soup but, if you do, this is really lovely and very easy to make. I used leftover roast chicken but take a look at the notes for an alternative.
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Ingredients
- 1 Coriander cilantro, large bunch
- 2 white onion roughly chopped, or banana shallots, medium size
- 2 garlic peeled, cloves
- 3-5 tbsp olive oil more to drizzle, virgin
- 1 chicken stock I used Knorr stock pot, hot, about 4 cups
- 100 g quinoa 3.5oz
- 150 g pea frozen, 5.3oz
- 350 g chicken or 2 raw skinless chicken breasts, shredded, cooked, 12.3oz
- 1 tsp salt
- 1 green chilli deseeded and finely chopped (optional)
- lime wedges to serve
- black pepper to season
Instructions
- Rinse the coriander then put half in a food processor together with with the shallots, garlic and half the olive oil. Blitz to a paste.
- Fry the paste in a saucepan over medium heat for 3-4 minutes.
- Add the chicken stock and bring to a simmer. Add the quinoa.
- Simmer for 15 minutes or until the quinoa is cooked through.
- Add the chicken and frozen peas and cook until piping hot (4-5 minutes).
- Pulse the remaining coriander and salt in a food processor with 1-2 tbsp olive oil (or thin with a little water) until you have a paste.
- Divide the soup into bowls and stir in the coriander paste and chopped chilli (if using). Check the seasoning. Serve with wedges of lime and small drizzle of olive oil.
Notes
- Instead of cooked chicken you can add 2 raw chicken breasts in with the quinoa (step 4) and simmer until cooked. Remove, shred and add back into the soup before serving.
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Overall Rating
3.7
32 reviews
Good
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