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Spicy Red Pepper Asian Soup

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

Tamari soy sauce, Tahini Sesame Paste and grated orange rind layer flavor

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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