Broth/Stock:
1pkg. Chicken whole or parts
1 whole garlic bulb, peeled and chopped
1 t. curry powder or Cumin or both
1 t. cajun spices mix or chili powder or dried peppers
¼ t. red pepper flakes or three whole dried red chilis
1 T. chinese mustard
1 T. horseradish
1 T. salt
Wash chicken parts but leave skin on., place in large soup pot and cover
with water. Bring to a boil, add next 7 ingredients. Reduce heat, simmer
for 30 minutes, skim off any foam and some of the fat, but not all. Continue
to simmer for 1-2 hours. Remove chicken, and allow to cool slightly, remove
skin and bones. Shred or chop some of the meat and return to the soup stock,
the rest can be used in chicken salad or stir fry.
Soup:
To the chicken stock with meat add:
1 chopped onion
at least ½ entire bulb garlic, peeled and chopped
at least 1T fresh ginger, peeled and chopped
1-2 chopped or grated carrots
1-2 stalks celery, chopped
1 t red Thai curry paste (we use Mae Ploy brand, the yellow is also good.)
jalapeno peppers, chopped or sliced ( add other hot peppers or sauces freely
)
basil (fresh or dried)
sage (fresh or dried)
rosemary (fresh or dried)
dried lemongrass to taste
black pepper
Season to taste with the basil, sage, lemongrass and black pepper, add
more salt if needed. Skim off more fat, but do not remove it all. Simmer
for 1-2 hours. Add more water as needed to keep from boiling away or becoming
too concentrated. During the last half hour, mix flour and water to a thin
paste in a cup, add juice of at least one lime, and add this to the soup
to thicken it slightly. You can also add egg noodles or barley if desired.
1 C water
2-3 T. flour
1-2 limes, juice
