Asian Style Chicken Soup With Spinach, Snap Peas and Squash

“This is a savory, brothy soup i made with ingredients laying around the house....on the light side but spicy as well! This is great served with bean threads or soba noodles. ***I like my food with high intensity flavour. Every ingredient should be measured to your own personal taste. If it sounds like too much of "something" to you, it probably is. Simply reduce the amount to whatever you would normally use.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon peanut oil
  • 1 large sweet onion, chopped
  • 2 large carrots, cleaned and sliced
  • garlic, fresh- to personal taste, chopped (I used 10 cloves, but I like a LOT of garlic!)
  • fresh ginger, root- to personal taste skinned and chopped (I use about 2 inches)
  • 32 ounces chicken broth
  • 2 cups chicken breasts, cooked and shredded (I season mine with mccormick grillmates montreal chicken and put it in the oven)
  • sriracha hot chili sauce, to personal taste (I usually use about 1 tbsp)
  • 2 -3 tablespoons brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Chinese white rice vinegar, seasoned
  • 2 -3 tablespoons teriyaki sauce (I absolutely love soy vay!)
  • 1 tablespoon fish sauce
  • 1 -2 cup water
  • fresh sugar snap pea, de-stemmed
  • fresh Baby Spinach, de-stemmed
  • summer squash, sliced

Directions

  1. Heat the oil on medium to high heat in a large pot.
  2. When the oil is thoroughly heated, lower heat to medium and add onion and carrots. saute for 3-5 minutes.
  3. Add garlic and ginger. stir well. lower the heat slightly and put on the lid. let the flavours meld for about 5 minutes.
  4. Add a half a cup of chicken broth to the mixture. simmer on low heat for about 1 half hour. this will intensify and infuse the flavours.
  5. Add the rest of the chicken broth and turn heat to medium.
  6. Add chicken.
  7. Add sriracha, brown sugar, hoisin sauce, rice vinegar, teryaki and fish sauce.
  8. Add desired amount of water and simmer for 1 half hour with the lid on.
  9. Add the spinach, snap peas and squash. cooked until blanched- about 5 minutes. take pot off stove and take the lid off. let sit for about 5 minutes.
  10. Serve alone or over noodles. Enjoy!

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