Spicy Asian Chicken Soup

Name: Spicy Asian Chicken Soup
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (48 ounce) can nonfat chicken broth; 1/4 cup soy sauce; 1 tablespoon brown sugar; 1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice; 2 tablespoons lime juice; 1 inch fresh ginger, peeled and cut into 8 slices; 3/4 lb boneless chicken breast, cut into thin 3 inch long strips; 3 tablespoons cornstarch; 1 cup sliced shiitake mushroom (or white button mushrooms); 1 cup snap peas or 1 cup snow peas; 1 red bell pepper, cut into thin strips; 1 teaspoon lime zest (green part of peel); 2 tablespoons chopped fresh cilantro

Submitted by A foodlover

"I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make."

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photo by Anonymous

Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

1 (48 ounce) can nonfat chicken broth
¹⁄₄ cup soy sauce
1 tablespoon brown sugar
¹⁄₄ teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
³⁄₄ lb boneless chicken breast, cut into thin 3 inch long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushroom (or white button mushrooms)
1 cup snap peas or 1 cup snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro

directions

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

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Reviews

Loved this soup! I used the 1/4 teaspoon Asian chili sauce and may increase it next time to 1/2 as a personal preference. Loved the combination of veggies and chicken. I added some matchstick carrot slices to add even more color and it looked very appealing in the soup bowls. I am so glad I picked to make this from the Newbie Nursery for the Fall 2007 PAC.

Kim127
Delicious and beautiful looking soup! I halved the soy sauce and used low sodium, and it was just right for us. Also omitted the sugar, doubled the ginger, and used a little extra lime. Topped with basil and cilantro. Wonderful flavors! Served 3 with 4 ounces of noodles added to it.

Maito
I loved the wonderful combination of colors and flavors in the soup! The chicken was also cooked to the perfect degree of tenderness...not overcooked at all! But I found this to be too salty for my palate. I used regular soy sauce, so I would advise using low sodium soy or using less in the recipe. I used home-made chicken stock, with no salt added, so that didn't add to the salt content. I've added some potatoes to try and soak up some of the extra salt....with that, I hope the leftovers will be absolutely wonderful! Thanks for sharing a very unique soup recipe! Made for Best of 2009 tag game.

breezermom
I made this for lunch today and it is delicious. So attractive with the bright green peas & red Peppers. Putting the peas & peppers in 3 minutes before serving and off the heat makes them perfect -very crisp yet heated through - just right . I used sugar snap peas - next time I will cut them in half. Spice wise I added 2 generous tsp of chile flakes which made it around the hotness of a Tom Yum soup - just right for us.. For gentler palates I would cut this back to 1/8 tsp the soup will still be delicious. It is easy to prepare - your instructions are very clear easy step by step. Thanks A foodlover for a great soup recipe. I can still feel it on my lips mmmmm

Bergy
Absolutely delicious. Easy to make, light and super tasty. Thanks for the recipe. I loved it.

lisa.collins730