Tangy Lime Jalapeño Soup is a vibrant and refreshing dish that perfectly balances heat and tang. This flavorful soup combines fresh lime juice, spicy jalapeños, and a creamy base, making it an excellent choice for a light lunch or a starter for dinner. The bright and zesty flavors are sure to awaken your taste buds, while the warmth of the jalapeños adds just the right amount of kick. Perfect for any season, this soup can be enjoyed hot or chilled, making it versatile and delicious. Let’s dive into this easy-to-make recipe that will impress your family and friends!
Ingredients:
- For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2-3 jalapeños, seeds removed and chopped (adjust for heat preference)
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup corn (fresh, frozen, or canned)
- 1 cup coconut milk
- 1/4 cup fresh lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Preparation:
Step 1:
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2-3 minutes until fragrant.
Step 2:
Add Spices: Sprinkle in the ground cumin and stir well, allowing the spices to toast slightly for about 1 minute.
Step 3:
Combine Ingredients: Pour in the vegetable broth and add the diced tomatoes (with their juices) and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
Step 4:
Blend the Soup: After simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
Step 5:
Finish the Soup: Stir in the coconut milk and fresh lime juice. Season with salt and pepper to taste. Heat through for an additional 5 minutes.
Variation:
- Creamy Avocado Lime Jalapeño Soup: Add ripe avocado to the blender for a creamy texture and rich flavor. Top with diced avocado and extra lime juice for serving.
Cooking Note:
- Adjust the number of jalapeños according to your heat preference. Removing the seeds will reduce the spiciness.
Serving Suggestions:
- Serve the soup hot, garnished with fresh cilantro and lime wedges. It pairs wonderfully with tortilla chips or crusty bread for dipping.
Tips:
- For added depth of flavor, consider roasting the jalapeños and tomatoes before adding them to the soup.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Prep Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Nutritional Information:
- Calories: Approximately 250 per serving (based on 4 servings)
- Protein: 5g
- Sodium: 600mg
FAQs
Q: Can I make this soup vegan?
A: Yes, the recipe is already vegan as it uses vegetable broth and coconut milk.
Q: Can I freeze the soup?
A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months.
Q: How can I make this soup spicier?
A: Add more jalapeños or include some cayenne pepper or hot sauce for an extra kick.
Conclusion
Tangy Lime Jalapeño Soup is a delightful dish that brings together fresh flavors and a hint of heat in every spoonful. With its vibrant colors and zesty taste, it’s perfect for a cozy night in or as a refreshing starter for gatherings. This easy-to-make soup is not only delicious but also nutritious, making it a great addition to your recipe collection. Try it today, and experience the delightful explosion of flavors that will keep you coming back for more!
Tangy Lime Jalapeño Soup
- Total Time: 45 minutes
Ingredients
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2–3 tbsp sweet chili sauce (adjust for spice level)
- 1–2 tsp sriracha (optional for extra heat)
- 1 tsp lime juice
- 1/2 tsp garlic powder
Instructions
Step 1:
Prepare the Shrimp: In a medium bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes. This helps to tenderize the shrimp and adds flavor.
Step 2:
Set Up Breading Station: In one bowl, mix the flour with paprika, garlic powder, onion powder, salt, and pepper. In another bowl, place the panko breadcrumbs.
Step 3:
Bread the Shrimp: Remove the shrimp from the buttermilk, letting any excess liquid drip off. Dredge each shrimp in the flour mixture, shaking off the excess, then dip in the panko breadcrumbs, pressing gently to adhere.
Step 4:
Fry the Shrimp: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the breaded shrimp in batches and fry for 2-3 minutes or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Step 5:
Make the Bang Bang Sauce: In a separate bowl, combine mayonnaise, sweet chili sauce, sriracha (if using), lime juice, and garlic powder. Mix until smooth and creamy.
Notes
- Ensure the oil is at the right temperature before frying to achieve a crispy texture. Use a thermometer for accuracy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (plus 30 minutes soaking time)