A mildly spicy soup perfect
for a cold winter's day. Quick and easy to prepare, this chicken
soup is low fat and full of nutrient-rich veggies. It's a simply
way to begin to explore Korean cuisine.
Warming Chicken
and Asian Vegetable Soup
4 boneless, skinless chicken
breast halves, cut into thin slivers
8 cups (2 quarts) chicken broth
1 tablespoon chili paste
Fresh gingeroot (about 4 inches wide, unpeeled, coarsley chopped
2 tablespoons sesame oil
2 carrots, peeled diced
1 cup sliced snow peas
4 scallions or green onions, sliced
1 cup bean sprouts
1/2 cup chopped fresh mint
- In a large soup pot or dutch-oven, place
chicken broth, chili paste, garlic, ginger and sesame oil. Bring
mixture to a simmer over high heat. Reduce heat to low; simmer
15 minutes.
- In another large pot, place chicken slices
and carrots. Strain heated broth over chicken and carrots. Simmer
over medium-low heat for 3 minutes. Stir in snow peas; simmer
1 minute. Stir in scallions, bean sprouts and mint; simmer an
additional 2 minutes. Serve hot.
Makes 8 servings.
Recipe provided courtesy of National Chicken Council.
