Red Dragon Inn Firey Broth

 

 

1 Onion, yellow or white (large)

3 Garlic Cloves

2 Celery Stalks

1/2 tea. Ground Ginger

1 3/4 oz Coconut Milk or Plain Milk

4 cups Chicken Broth

1 small can of Tomato Paste (6 to 7 tablespoons)

1 table. Curry Powder

4 Cornichons (small pickled cucumbers)

Salt/Pepper

Tabasco Sauce - to taste

Peel onion, garlic and celery and then cut them into large pieces. 

In a large pot add in onion, garlic, celery, milk, broth, tomato paste curry powder and cornichons. Mix together and simmer 45 minutes. Season with salt, pepper and Tabasco sauce to taste. Strain though a strainer to remove pieces of vegetables and to create a smooth sauce.

Note: To make your Firey Broth more "fire", use other types of hot sauce in place of Tabasco. Also, add red pepper to the broth to give it more of a kick!

Serve steaming hot.

Source: Wizard's Cookbook