Spicy Asian Chicken Soup

Ingredients for Spicy Asian Chicken Soup

• 1 can (1350g) nonfat chicken broth

• 60ml soy sauce

• 1 tablespoon brown sugar

• 1/4 teaspoons Asian chilli sauce (or 1/4 teaspoons red pepper flakes)

• 2 tablespoons fresh lime juice

• 1-inch piece fresh ginger, peeled and cut in 8 slices

• 350g boneless chicken breasts, cut in thin 3-inch-long strips

• 3 tablespoons cornflour

• 130g sliced shiitake mushrooms (or white button mushrooms)

• 150g snap peas (or snow peas)

• 1 red pepper, cored, seeded and julienned

• 1 teaspoon lime zest

• 2 tablespoons chopped fresh coriander

How to make Spicy Asian Chicken Soup

Combine broth, soy sauce, sugar, chilli sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornflour until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and coriander. Let soup stand 2 to 3 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.