This classic East Indian rice-and-chicken soup delivers the exotic aroma of curry.
6 cups water
1/3 cup finely chopped dried apple
1/4 cup finely chopped sun-dried tomato
2 tablespoons instant chicken bouillon
1 tablespoon dried onion flakes
1 teaspoon dried minced garlic
2 teaspoons hot or mild curry powder
1 teaspoon coriander
1 teaspoon cumin seed
2 tablespoons dried parsley
1 cup instant brown rice
1 pouch chicken breast pieces (7 oz.)
At home: Chop apples and tomatoes. Place in zipper-lock bag with bouillon, onion flakes, and garlic. Place brown rice in a separate zipper-lock bag with curry powder, coriander, cumin seed, and parsley.
In camp: Bring water to a boil in a medium pot and stir in contents of apple/tomato bag. Cook for 3 minutes. Add contents of rice bag. Continue cooking 5 minutes, stirring occasionally. Add chicken, breaking up meat with a spoon, and simmer 3 minutes. Remove pot from heat to cool down. This thick soup (not much broth) serves 3.
Hot & Sour Soba Seafood Soup
Treat yourself to the spicy flavor of Chinese takeout, even when you’re far from home.
4 1/2 cups water
1/2 cup seasoned rice vinegar
3 cubes Knorr fish bouillon
1 ounce dried mushrooms (Asian markets offer various varieties)
1 bundle buckwheat soba noodles (4 oz.)
2 teaspoons dried minced garlic
1 tablespoon dried chopped chives
2 teaspoons red pepper flakes
4 pouches crab or imitation crab (3.53 oz. each), or 2 cans (6 oz. each)
In camp: Bring water and vinegar to a boil in a medium pot. Add bouillon and stir to dissolve. Add mushrooms, garlic, chives, and crushed pepper; cook for 2 minutes. Break soba noodles in half, add to pot, and continue cooking 5 minutes. Stir in crab, undrained, and cook for another 2 minutes. Makes 3 generous servings.