Recipe: Delicious Amazonian dry chicken soup (sopa seca)

Amazonian dry chicken soup (sopa seca). On a trip to the amazonian city of Iquitos last summer, I scoured the city's restaurants to seek out a veritable sopa seca. To my surprise, this delectable one-pot dish was nowhere to be found and I subsequently heard that it actually has stronger links with the province of Chincha in Ica. See great recipes for Amazonian dry chicken soup (sopa seca) too!

Add onion and garlic to the skillet. Sopa Seca (literal translation is dry soup in Spanish) is a Mexican noodle dish. Pasta is toasted, mixed with salsa, and cooked in chicken stock until all the liquid is absorbed. you can have Amazonian dry chicken soup (sopa seca) using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Amazonian dry chicken soup (sopa seca)

1. It's 2 tbsp of rapeseed oil.
2. You need 8 of chicken thighs.
3. It's 1 of large onion, finely chopped.
4. You need 6 of garlic cloves, crushed or finely chopped.
5. Prepare 3 of bell peppers, cut into thin strips.
6. It's 2 of red chillis, seeds removed and finely chopped.
7. It's 6 of tomatoes, chopped/ 1 can chopped tomatoes.
8. You need 2 tbsp of red curry paste.
9. It's 500 g of spaghetti.
10. Prepare 1 l of chicken or vegetable stock.
11. You need A few of sprigs of fresh coriander.
12. You need of Chilli flakes (optional).
13. Prepare of Salt and pepper.

If you want to add meat, shredded chicken is a popular addition. I used fideos, but you can also use orzo or angel hair broken into small pieces. I know some cooks that also roast the tomatoes, onion, and garlic, adding extra delicious flavor to the end result. In large pot, brown crushed vermicelli in oil.

Amazonian dry chicken soup (sopa seca) step by step

1. Add 2 tbsp of oil to the wok, turn on the hob to a medium-high heat..
2. Brown the chicken pieces on both sides, about five minutes, and season with salt and pepper before moving the pieces into a bowl using a slotted spoon..
3. Lower the heat before adding the onion and garlic, frying for a few minutes until the onion has softened and appears translucent..
4. Turn the heat up to medium, stir in the peppers, chillis and cook for two minutes..
5. Add the tomatoes, curry paste and browned chicken pieces. Snap the spaghetti in half with your hands before adding to the wok, followed by the stock..
6. Bring to the boil and stir things around to distribute the spaghetti and other ingredients..
7. Simmer for 20-25 minutes, stirring occasionally. As the dish simmers, the pasta will absorb the stock and begin to dry out..
8. Season to taste before garnishing with coriander and chilli flakes, if using, and serve immediately..

Add tomatoes, onion, pepper and garlic. Add bouillon, water and simmer until noodles are tender. Although the spaghetti in Mexico are similar to Italian spaghetti, sopa de fideo ( fideo is also known as vermicelli) is usually not that long; the makers break them into smaller pieces and sell them that way so that the noodles will fit into an average spoon. Some fideo noodles are still sold in longer, twisted, strands, which must be broken into pieces before cooking. Back to "Dry" Mexican Noodle Soup (Sopa Seca de Fideos) recipe.