Instructions Cut chicken into thin strips. Break noodles into 3-inch long pieces. In saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute. Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer

Instructions In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and

3 Garlic cloves, minced 1 tb Ground cumin 1/2 ts Turmeric 5 c Chicken stock 1/2 ts Lime rind, grated 2 tb Lemon juice 2 ts Gingerroot, chopped 2 ts Granulated sugar 1 ts Chili paste 1 c Bean sprouts 1 c Romaine lettuce, coarse chop 2 tb Fresh coriander, chopped

Make up the stock by crumbling the stock cubes into the boiling water and stirring well. Put into a large pan and add the chicken, onion and seasonings. Bring to the boil, reduce heat, and simmer for 30-35 minutes (or until chicken pieces are tender).

Spices are the key to this tasty low fat soup. I enjoy it thouroughly, and hope you will as well.

A delicious potato bake, to have as a meal, or a side serve. Great for BBQ's.