Quick Asian Chicken Soup

10 Ratings
  • 5 0
  • 4 3
  • 3 2
  • 2 4
  • 1 1

The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.

Everyday Food, April 2007

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Directions

  • 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 Notes

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.

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Reviews (2)

10 Ratings
  • 5 0
  • 4 3
  • 3 2
  • 2 4
  • 1 1
Martha Stewart Member
02/12/2013
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.
Martha Stewart Member
01/13/2011
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.
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