#12186: Spicy Asian Chicken Soup - So Easy with Big Flavor!
Posted by: Traca 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
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 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