Asian Style Chicken Soup With Spinach, Snap Peas and Squash
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 tablespoon peanut oil
- 1 large sweet onion, chopped
- 2 large carrots, cleaned and sliced
- garlic, fresh- to personal taste, chopped (I used 10 cloves, but I like a LOT of garlic!)
- fresh ginger, root- to personal taste skinned and chopped (I use about 2 inches)
- 32 ounces chicken broth
- 2 cups chicken breasts, cooked and shredded (I season mine with mccormick grillmates montreal chicken and put it in the oven)
- sriracha hot chili sauce, to personal taste (I usually use about 1 tbsp)
- 2 -3 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinese white rice vinegar, seasoned
- 2 -3 tablespoons teriyaki sauce (I absolutely love soy vay!)
- 1 tablespoon fish sauce
- 1 -2 cup water
- fresh sugar snap pea, de-stemmed
- fresh Baby Spinach, de-stemmed
- summer squash, sliced
directions
- Heat the oil on medium to high heat in a large pot.
- When the oil is thoroughly heated, lower heat to medium and add onion and carrots. saute for 3-5 minutes.
- Add garlic and ginger. stir well. lower the heat slightly and put on the lid. let the flavours meld for about 5 minutes.
- Add a half a cup of chicken broth to the mixture. simmer on low heat for about 1 half hour. this will intensify and infuse the flavours.
- Add the rest of the chicken broth and turn heat to medium.
- Add chicken.
- Add sriracha, brown sugar, hoisin sauce, rice vinegar, teryaki and fish sauce.
- Add desired amount of water and simmer for 1 half hour with the lid on.
- Add the spinach, snap peas and squash. cooked until blanched- about 5 minutes. take pot off stove and take the lid off. let sit for about 5 minutes.
- Serve alone or over noodles. Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
artist living in seattle...who loves to cook!