Ingredients
1
can (48 oz) nonfat chicken broth
1/4
tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
1-inch
piece fresh ginger, peeled and cut in 8 slices
3/4
lb boneless chicken breasts, cut in thin 3-inch-long strips
1
cup sliced shiitake mushrooms (or white button mushrooms)
1
cup snap peas (or snow peas)
1
red bell pepper, cored, seeded and julienned
2
tbsp chopped fresh cilantro
Directions
1.
Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
New-York Restaurants
