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Spicy Red Pepper Asian Soup

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Homemade soups are relatively simple to make and the cook controls the spice, fat and salt unlike dining out.

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Spicy Red Pepper Asian Soup

In a large stock pot combine the following :

1 head of garlic peeled and chopped

2 Tbsp fresh peeled and "rubbed" ginger root

2 Tbsp grated orange rind

1 leek, peeled and finely sliced

1 c carrot matchsticks or slices

1/2 c celery peeled and roughly chopped. (2 Tbsp celery seed is fine as a substitute. Rub it before you toss it.)

3 packets ( pizza condiment packages are perfect for this) or 3 Tablespoons of crushed red pepper flakes. Could use green curry paste or Wasabi to taste instead.

2 cups homemade chicken broth

8 cups water

1 Tbsp salt

2 Tbsp Tamari

4 Tbsp Tahini

1 diced chicken breast

1 cup rice

Reserve for last 10 minutes of cooking :

1/3 c flour made into slurry with broth from pot to make 1/2 c.

3 C baby spinach leaves chopped or 1-2 cups baby bok choy chopped

1 can mini corn, sliced into 1/2" pieces

Combine first ingredients in the pot, and cook at a low boil for at least 40 minutes, or until rice and chicken are done.

10 minutes before planning to serve, add the last 3 ingredients, stirring well.

Serve hot, with crusty breads or with fried wonton strips.

OK to add other vegetables as desired.

Makes about 6 servings.

Freezes well.



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