- First, catch a lagomoron. (This is where I screwed up.) Or if you have a half-eaten carcass or you took a lagomoron apart and put it back together and had parts left over, this is a good use for them. Separate the bones from the meat, and chop up the meat.
- Boil the bones in water (by fire ETHER or other means) for about half an hour, to make stock. Remove the bones.
- Add salt, chopped celery, mushrooms, ground chile, ginger, and as much garlic as possible. Simmer until the celery is tender.
- Add the chopped lagomoron meat and cooked chickpeas (I used canned ones).
- Add a chopped tomato, the juice of a lime, fresh basil (I grew it in my garden!) and green onions. Adjust the seasoning.
Serve with noodles.
Variations:
- Omit the lime juice for a non-sour soup.
- Increase the chiles for a hot-and-sour soup.
- Use pepper and rosemary instead of the chiles and ginger for a different style.
- Add carrots or onions or turnips at step 3 to make the soup sweeter and thicker.
- Add bell pepper at the end.
- Add eggplant at step 3 for flavor.
- Add greens (e.g. kale, collards) a few minutes before the end.
Anyone else know any good recipes for lagomoron?
