Chicken and Pickled Lime Soup

Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish. Our recipe was inspired by Karen Coates’ travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this herb, so popular in Cambodia, would go well in the soup. This is not traditional per se, but tasty if you happen to have some just beyond the back door. Ingredients: 1 lb chicken (I used boneless, skinless thighs – for convenience) 4 cloves garlic, slivered 1 piece lemongrass (optional) 4 cups water, or as needed 1 pickled lime, sliced (or substitute lime juice and zest, to taste) 1 cup green onion, sliced Method: The best thing about this soup is it is a one pot dish – less dishes to …