SPICY ASIAN CHICKEN SOUP

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Spicy Asian Chicken Soup image

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.

Provided by A foodlover

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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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