Chicken soup with pepper leaves and chiles

Yield: 1 Servings

Measure Ingredient
2 \N Chicken or turkey breasts (cubed)
4 \N Garlic cloves
2 tablespoons Canola oil (about)
¼ tablespoon Chopped ginger
¼ cup Chopped or diced onion
2 cups Chile leaves (any variety)
2 \N Jalapeno, cayenne or serrano peppers
½ cup Diced potatoes
1 \N Poblano pepper (roasted, peeled & sliced)
3 \N Sliced mushrooms (up to 4)
1 \N Zucchini squash (diced)
2 cups Water (up to 3)
\N \N Fish sauce to taste (bullion cubes can be used as a substitute)

Fry garlic in canola oil until slightly brown. Add onion, potatoes and ginger and continue frying until all ingredients are brown. Add cubed meat & continue cooking until meat is light brown. Add water & bring to boil.

Then, add all other ingredients except pepper leaves and simmer for 10 minutes. Add pepper leaves last, and simmer for another 5 minutes.

Posted to CHILE-HEADS DIGEST V3 #134 Date: Fri, 18 Oct 1996 16:08:57 -0600 (MDT) From: carlos m navarro <navarroc@...>

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