Sopa Seca
Dive into Flavor: Exploring the Richness of Sopa Seca (Peruvian Dry Noodles)
Looking for a comforting and uniquely flavorful dish? Let’s journey to Peru with Sopa Seca, which translates to ‘dry soup’! Despite the name, it’s not a soup in the traditional sense – it’s a hearty, satisfying noodle dish brimming with savory chicken, vibrant vegetables, and a touch of Peruvian spice. This isn’t just a meal; it’s an experience!
Sopa Seca is a staple in Peruvian cuisine, often enjoyed as a comforting dinner. It’s known for its rich, slightly creamy sauce that clings beautifully to the spaghetti. The aji panca paste is the key to unlocking that authentic Peruvian flavor – it provides a subtle fruity heat that’s incredibly addictive. Don’t be intimidated by the ingredient – it’s readily available online or in Latin American grocery stores.
What makes Sopa Seca special?
This dish isn’t about a light broth; it’s about building layers of flavor. The chicken is browned to create a delicious base, the vegetables are softened to perfection, and the aji panca paste infuses everything with its unique character. The spaghetti isn’t just cooked in the sauce; it’s cooked with the sauce, absorbing all the goodness. The final touch of fresh parsley adds a burst of freshness that balances the richness.
Tips for the Perfect Sopa Seca:
- Aji Panca Paste: Don’t skip this! It’s the heart of the flavor. If you can’t find it, a substitute can be made with other chili pastes, but the flavor won’t be quite the same.
- Chicken Quality: Using a good quality chicken or hen will make a significant difference in the overall flavor.
- Don’t Overcook the Spaghetti: You want the spaghetti to be al dente, as it will continue to cook in the sauce.
- Adjust the Seasoning: Taste as you go and adjust the salt, pepper, and sugar to your liking.
Serving Suggestions:
Sopa Seca is a complete meal on its own, but you can serve it with a side of crusty bread for soaking up the delicious sauce. A simple green salad also makes a refreshing accompaniment.
Ready to bring the flavors of Peru to your kitchen? Let’s get cooking!
Frequently Asked Questions
Q: What is Aji Panca?
A: Aji Panca is a Peruvian chili pepper paste made from dried red peppers. It has a fruity, slightly smoky flavor and is a key ingredient in many Peruvian dishes.
Q: Can I use a different type of pasta?
A: While spaghetti is traditional, you can experiment with other long pasta shapes like fettuccine or linguine.
Q: Can I make Sopa Seca ahead of time?
A: Yes, you can make it a day ahead. The flavors will actually meld together even more. Just reheat gently before serving.
Q: Is Sopa Seca spicy?
A: It has a mild heat from the aji panca paste, but it’s not overly spicy. You can adjust the amount of aji panca to control the heat level.
Q: Where does Sopa Seca originate from?
A: Sopa Seca is a traditional dish from the coastal regions of Peru, particularly Lima.
Sopa Seca
Ingredients
- 500 gr cooked spaghetti
- 4 pieces Hen or Chicken
- 1 diced Red onion
- 3 cloves Garlic minced
- 1 shredded carrot
- 1 tablespoon Aji Panca Paste
- 1 tablespoon Paprika
- 1 cup basil leaves
- 1/4 cup parsley chopped
- 2 cups Water
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 3 tablespoons Oil
Instructions
- In a hot pot add 3 tablespoons of oil then seal your chicken/hen 3 minutes each side then reserve.
- In the same pot add onions, garlic, carrots, “aji panca paste” and let it cook for at least 5 min or until tender.
- Once its cooked, process it with the basil leaves and 2 cups of water.
- Add salt, pepper and sugar.
- Add the chicken/hen and cook for 10 minutes.
- Add the spaghetti and cook for 5 minutes.
- Garnish with chopped parsley.
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