Asian Chicken Soup
Irwin Simon, CEO of Hain Celestial Group, joins Martha in the kitchen to make Asian chicken soup.
Asian Chicken Soup
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Asian Chicken Soup
Irwin Simon, CEO of Hain Celestial Group, joins Martha in the kitchen to make...
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The Martha Stewart Show, March Spring 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 5 1/2 cups reduced-sodium free-range organic chicken broth
- 1 tablespoon grated ginger (from a 1-inch piece)
- 1 clove garlic, thinly sliced
- 1/4 to 1/2 teaspoon red-pepper flakes
- 4 ounces soba noodles or whole-wheat spaghetti
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
- 1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
- 1 cup snow peas, sliced 1/2 inch on the diagonal
- 1 to 2 teaspoons fresh lime juice (from about 1 lime)
- 2 scallions, thinly sliced
- Coarse salt
Directions
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In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
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Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.
Cook's Note
For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. The recipe can be prepared through step 2 up to three days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
I'm also a vegetarian, referring to the other review here. I made this for my family tonight and it was great! I used a vegetarian chicken broth and Quorn "chicken" tenders as a substitute for the chicken. After 17 years of cooking veg I have learned that when replacing meat in dishes it really helps to up the spices because the meat does add it's own flavor and taking it out means needing to add something else in. I used extra ginger slices,extra lime juice, thyme, lemon & bay leaf.
As a vegetarian I tried to make this veggie-friendly - I used vegetable broth instead of chicken broth and use tvp strips instead of chicken. It turned out quite tasteless - don't think i'll be making this again.