Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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.
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.
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.