Total Time
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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

5 5

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.

4 5

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.