Warming Chicken and Asian Vegetable Soup
Serves: 4
Calorie: 393, Proteins: 37 g, Total Fat: 21 g, Fiber: 3.30 g, Sugar 6 g.
Preparation
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.