Spicy Asian Chicken Soup

READY IN: 30mins
Recipe by A foodlover

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.

Top Review by Kim127

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.

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.

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