jglass
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Spicy Asian Chicken Soup
1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 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 snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro
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.
1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 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 snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro
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.