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Nutrition Facts
Serving Size 1 (518g) Recipe makes 4 servings The following items or measurements are not included below: Asian chili sauce 1 inch fresh ginger 1 cup shiitake mushrooms 1 teaspoon lime zest
Calories 224
Calories from Fat 77		(34%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.1g
Cholesterol 54mg		18%
Sodium 2455mg		102%
Potassium 471mg		13%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 1.8g	7%
	Sugars 5.9g
Protein 22.3g		44%
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Spicy Asian Chicken Soup

Recipe #85002 | 30 min | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: A foodlover
Feb 25, 2004

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.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
2
Meanwhile toss the chicken with the cornstarch until it is completely coated.
3
Add the chicken and the shiitakes to the broth and simmer 15 minutes.
4
Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
5
Let the soup stand 2 to 3 minutes before serving.

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Course > Soups
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Chef #744939

On Apr 10, 2009

What a great soup! Just follow the directions and see for yourself!

0 people found this review helpful

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From: Starrynews

On Mar 9, 2009

Wonderful! The blend of flavors was perfect. I used some red pepper flakes and gave it a nice kick. This is a keeper for sure. I look forward to adding extra veggies and such in the future too. Thanks for sharing!

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From: Bergy

On Mar 1, 2004

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

4 people found this review helpful

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From: AmandaInOz

On Oct 4, 2007

This was very tasty and easy to throw together for a quick lunch! I took Kim's advice and doubled the amount of chili sauce. Next time I think I'd put in even more because I like it really spicy! Thanks for a great recipe! Made for PAC Fall 2007.

1 person found this review helpful

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