My friends from Thailand and China enjoy these recipes on special occasions, especially New Year's Eve.

They are all quite delicious and interesting and should not be missed. Some are more Middle Eastern than Asian.

INGREDIENTS

• Half of a whole cut up chicken
• 2 medium onions, chopped
• 3-4 chicken bouillon cubes
• 1 Cup short-grain white rice

DIRECTIONS

• Sauté onions in oil.
• Add chicken pieces, bouillon cubes, and a enough water to cover.
• Bring pot to to a boil and add rice and stir occasionally.
• Simmer over medium-low heat for 30-35 minutes or until you achieve the desired consistency.

INGREDIENTS

• ¼ Cup Dried Chick peas (garbanzos)
• ¼ Cup Dried Navy beans
• ¼ Cup Dried Red Kidney beans
• 1 Cup chopped parsley
• 6 Cups chopped fresh spinach
• 1 Fresh beet, diced
• Half a pound of Persian noodles or linguine;
• 4 Tablespoon red wine vinegar, divided.
• 14 Cups of Water
• 3 lg Onions, chopped
• 5 Cloves garlic; peeled and chopped
• ½ tsp Pepper
• 1 tsp Tumeric
• ½ Cup Lentils
• 2 Cup Vegetable broth
• 1 Cup Chopped scallions, green onions or chives
• ½ Cup Chopped fresh dill

GARNISH

• 1 Onion, peeled and sliced thin
• 6 Cloves garlic; peeled and chopped
• 1 tsp Tumeric
• ½ Cup fresh mint leaves, chopped

DIRECTIONS

• Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours and drain, or used canned beans.
• In a large pot, sauté onions and garlic in the vinegar over medium heat. Add pepper and turmeric, and sauté for 1 more minute.
• Add the beans and sauté for 3-4 minutes. Add remaining 12 cups water and bring to a boil, skim off the foam (for canned beans start with 8 cups water and add if needed).
• Reduce heat, cover, simmer for 30-45 minutes.
• Add lentils and vegetable broth, simmer 30-45 minutes again.
• Add scallions, dill, parsley, spinach, and the beet. Continue cooking, stirring occasionally, for 60 minutes or until beans are tender (less time if beans are canned).
• Add noodles and cook 10 minutes; stir in more vinegar and mix.
• For Garnish, sauté onion and garlic in vinegar and remove from heat; add turmeric and mint and mix.

Ladle soup into the bowls and top generously with the garnish.

INGREDIENTS

• 4 chicken breasts cubed
• 4 teaspoons sesame oil
• 3 cloves garlic crushed
• 2 medium onions diced
• 2 small chilies chopped
• 4 teaspoon Lemon Grass diced
• 4 Tablespoon Green Curry paste
• 1 Cup chicken stock
• 1 Cup coconut milk
• 2 teaspoon brown sugar
• 1 teaspoon fresh ginger chopped fine

DIRECTIONS

• Heat oil in a wok or medium heavy pan and fry onions; add chicken.
• Add chile, garlic, lemon grass, ginger, and curry paste.
• Lower heat and cook until chicken is tender.
• Mix in the brown sugar and add chicken stock; simmer on "low.".
• Add coconut cream and serve. If the curry is too thick use additional stock/coconut cream. Also add peas, carrots, and bell peppers for added taste.
• Serve with white rice or fried rice or a thin noodle.