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On Saturday night I roasted a chicken and Sunday night I used up the leftovers in a very very tasty soup, probably a good one for warding off colds. I finely diced and fried up a small onion until translucent, then added about two thumbs of grated ginger and two cloves of garlic. After the aroma had started to come out, I put in some chicken stock. Next I added the shredded pickings from the chicken carcass, two teaspoons of tamarind extract, a kaffir lime leaf and two teaspoons of chilli jam (quite a hot one). A few minutes before serving, I dropped in some julienned carrots and courgette along with a few florets of broccoli. To serve I boiled up some noodles, drained and put them in the bowls. The soup was ladled over the top, a squeeze of lime juice added and a wedge of lime stuck in the bowl. Was absolutely delicious! The tamarind and lime gives quite a tang, while the chilli gives a good burn. It was surprisingly meaty flavoured too. The heavy garlic and ginger makes for good wintry cold avoidance. Yes, I know it's not winter over there 8) -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net The Tourist Engineer Nerds need vacations too. http://engineer.openguides.org/ Wavy Gravy once asked a Zen Roshi, "What happens after death?" The Roshi replied, "I don't know." Wavy protested, "But you're a Zen Master!" "Yes," the Roshi admitted, "but I'm not a dead Zen Master." - From Robert Anton Wilson's blog
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