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Spicy Asian Chicken Soup - So Easy with Big Flavor!

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6492 posts
Joined: Jan 11, 2007


Posted to Thread #12186 at 2:06 pm on Oct 8, 2008

Made this last night and wow. Delish! I went with the chili flakes option and mine wasn't very spicy. You can easily kick up the heat on this. The chicken was so incredibly tender, I can't believe I made it myself. It comes together in a snap...This one will be on my regular rotation, for sure!

I couldn't find snap peas so I ladled the soup over fresh spinach. Maybe not traditional, but it was good.

spicy asian chicken soup

SELF | March 2001

reviews (11)
my notes
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.Servings: Makes 4 servings.subscribe to SELF

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

Nutritional Information
Nutritional analysis per serving: 195 calories, 1 g fat (0 g saturated fat), 19 g carbohydrates, 25 g protein

You can't do anything about the length of your life, but you can do
something about its depth. - M

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