Warming Chicken and Asian Vegetable Soup
Yield: 4 serving
4 Chicken breast halves, boneless + skinless cut into thin slivers
8 cups (2 qts) chicken broth
1 tbsp Chili paste
1 Ginger, about 4 in wide, unpeeled, chopped coarsely
2 tbsp Sesame oil
2 Carrots, diced
1 cup Snow peas, sliced
4 Scallions, sliced
1 cup Bean sprouts
1/2 cup Fresh mint, chopped
Procedures
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.
Source : The Dallas Morning News Recipe Of The Day Mailer
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