Spicy Asian Chicken Soup

5.00 (14)
⏱ 30 mins 🍽 4 serving(s) 🏷 < 30 Mins

This warming soup is a quick, low-fat option perfect for chilly days. It combines chicken broth with soy sauce, lime, ginger, and a touch of chilli for depth. Thin strips of chicken breast and fresh vegetables like shiitake mushrooms, snap peas, and red bell pepper are simmered briefly to retain their texture and colour. Finished with lime zest and fresh cilantro, it's a light yet satisfying dish that comes together in about 30 minutes.

Spicy Asian Chicken Soup

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

Method

  1. Bring the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger to a boil and cook for 5 minutes.
  2. While the broth boils, coat the chicken strips thoroughly by tossing them with the cornstarch.
  3. Place the coated chicken and the shiitakes into the boiling broth, then reduce to a simmer for 15 minutes.
  4. Take the pan off the heat and mix in the snap peas, red peppers, lime zest and cilantro.
  5. Allow the soup to rest for 2 to 3 minutes prior to serving.

Nutrition (per serving)

Sodium2455200 mg

Recipe details

Category< 30 Mins
AuthorA foodlover