Recipe - Harshas Spicy Chicken Soup

1 ga Chicken broth
Chicken meat from the broth;
shredded
1 md Onion; minced
3 Cloves of garlic; minced
One half Inch of peeled; fresh
ginger, minced
One fourth teaspoon Tumeric
One fourth teaspoon Chilli powder
1 teaspoon Corriander
One half teaspoon Cumin
One fourth teaspoon Fennel
One fourth teaspoon Black pepper
1/8 teaspoon Red pepper

If you've ever had trouble with your sinus's, this soup is for you! It's
spicy enough to open a clogged nose and tasty enough to make you ask for
seconds. It is named after my friend who invented the recipe;

Make a chicken broth and strain it, reserving the liquid. You need about a
gallon of soup. Shred the chicken meat from the broth and set aside. Dice a
medium onion. Dice 3 cloves of garlic. Dice about One half inch of peeled, fresh
ginger Put these 3 items into a hot frying pan coated with a little oil and
fry until the onion "weeps", that is, releases it's juice and starts to
turn a little golden.

Now for the spice portion of the soup: If you can, fresh grind your spices.
They will be more aromatic, fresher and you'll get more "zing" in the soup.
If you don't use fresh ground spices, that's ok. Just use what you have.
Into the frying pan full of onion, garlic & ginger grind up and put:
tumeric, chilli powder, corriander, cumin, fennel, black pepper, and red
pepper. Fry up these ground spices for a minute, mixing them in with the
onion, ginger & garlic. Add the frying pan contents to the soup. Add the
chicken to the soup. Cook together on low for about a half hour to let the
flavors blend.

****of course the spice amounts can be changed to your personal liking*****

Serve this spicy soup with rice or noodles to cut the zing of the spice. It
will clear your sinus just as well!

Posted to JEWISHFOOD digest by Ruth & Shel fritzl@earthlink.net on Oct
25, 1998, converted by MM_Buster v2.0l.