Ca de Lima, also known as Caldo de Lima, is a beloved Brazilian soup from the state of Bahia. It’s a tangy, coconut-infused soup made with chicken, lime juice, and a blend of spices, typically served with rice and farofa. This recipe delivers a comforting yet bright dish that balances rich coconut milk with the sharp, refreshing zing of fresh lime, making it a truly unique and satisfying meal.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken thighs
- 6 cups (1.4 L) water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 2 tablespoons (30 ml) vegetable oil
- 2 large tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 1/4 cup (10 g) fresh cilantro, chopped
- Salt and black pepper to taste
- For serving: cooked white rice, lime wedges, extra cilantro
Instructions
- In a large pot, combine the chicken thighs and water. Bring to a boil over high heat, then reduce to a simmer. Cook for 20 minutes, skimming off any foam that rises to the surface.
- Remove the chicken from the broth and set aside to cool slightly. Strain the broth and reserve. When cool enough to handle, shred the chicken, discarding bones.
- In the same pot, heat the vegetable oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeño (if using). Sauté until softened, about 5 minutes.
- Add the tomatoes, cumin, and smoked paprika. Cook for another 3-4 minutes, until the tomatoes break down.
- Pour in the reserved chicken broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
- Add the shredded chicken and coconut milk. Stir well and simmer for 5 minutes.
- Remove from heat and stir in the fresh lime juice and cilantro. Season with salt and pepper to taste. Be careful not to boil after adding the lime juice to avoid bitterness.
- Serve hot with white rice, lime wedges, and extra cilantro.
Tips
- Lime juice: Always use fresh lime juice; bottled juice lacks the vibrant flavor. Add it at the end to preserve its brightness.
- Spice level: The jalapeño is optional. For a milder soup, omit it entirely. For more heat, leave the seeds in or add a dash of hot sauce.
- Chicken: Bone-in thighs add more flavor to the broth. If using boneless, skinless breasts, reduce the initial simmering time to 15 minutes and be careful not to overcook them.
- Coconut milk: Use full-fat coconut milk for a richer soup. Light coconut milk works but will result in a thinner, less creamy texture.
Serving Suggestions
Serve Ca de Lima as a main course with a side of white rice, which helps soak up the flavorful broth. A sprinkle of farofa (toasted cassava flour) adds a traditional Brazilian crunch. A simple green salad with a vinaigrette dressing complements the richness of the soup. Lime wedges on the side allow each person to adjust the tartness to their liking.
Variations
- Seafood Ca de Lima: Replace chicken with firm white fish (like cod or halibut) or shrimp. Add the seafood during the last 5-7 minutes of cooking, just until cooked through. Fish should reach 145°F (63°C) internally.
- Vegetarian Version: Swap the chicken with chickpeas or firm tofu and use vegetable broth. Add extra vegetables like zucchini or carrots for heartiness.
- More Aromatic: Add a stalk of lemongrass or a few kaffir lime leaves to the broth while simmering for an extra citrusy, herbal note. Remove before serving.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until hot. If the soup has thickened, add a splash of water or chicken broth to thin it. Avoid boiling, as it can make the lime juice bitter. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use lime zest in this recipe? Yes, adding a teaspoon of lime zest along with the juice at the end enhances the lime flavor. Make sure to zest the limes before juicing them.
What if I don’t have coconut milk? You can substitute with heavy cream or a mixture of half-and-half and a little water. The soup will be less rich and slightly different in flavor, but still delicious.
How can I make this soup thicker? To thicken, you can puree a cup of the soup (without the chicken) and stir it back in, or mix a tablespoon of cornstarch with a little water and stir it into the simmering soup until it thickens.
Is it necessary to use bone-in chicken? No, but it adds more flavor to the broth. If using boneless, skinless chicken breasts, reduce the initial simmering time to 15 minutes and be careful not to overcook them.
Can I prepare this soup in advance? Yes, you can make the soup a day ahead, but add the lime juice and cilantro just before serving to keep the flavor fresh and vibrant.
What can I serve with Ca de Lima? Traditionally, it’s served with white rice and farofa. A side of crusty bread or a simple green salad also works well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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