Ingredients for Spicy Asian Chicken And Shrimp Soup
- Chicken Broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Asian Chili Sauce
- 2 tablespoons lime juice
- Fresh Ginger
- Boneless Chicken Breast
- Fresh Shrimp
- 1 tablespoon cornstarch
- Shiitake Mushroom
- 1 cup snap peas
- Red Bell Pepper
- 1 teaspoon lime zest
- 1/2 cup bean sprouts
- Fresh Cilantro
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How to Make Spicy Asian Chicken And Shrimp Soup
- In a large pot or Dutch oven, combine 6 cups chicken broth, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon chili garlic sauce, 2 tablespoons lime juice, and 1 tablespoon grated fresh ginger. Bring to a boil over medium-high heat and simmer for 5 minutes.
- While the broth simmers, toss 1 pound boneless, skinless chicken breasts cut into bite-sized pieces with 1 tablespoon cornstarch until evenly coated.
- Add the coated chicken, 8 ounces peeled and deveined shrimp, and 1 cup sliced shiitake mushrooms to the simmering broth. Reduce heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through and the shrimp is pink and opaque.
- Remove the pot from the heat. Stir in 1 cup snap peas, 1/2 cup thinly sliced red bell pepper, 1/2 cup bean sprouts, 1 teaspoon lime zest, and 1/4 cup chopped fresh cilantro.
- Let the soup stand for 5 minutes to allow the flavors to meld before serving. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
31g
Fat
14g
Carbs
5g
