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4 chicken breast halves boneless and skinless cut into thin slivers
8 cups Chicken broth (2 quarts)
1 tablespoon chili paste
1 piece ginger about 4 inches wide, unpeeled, chopped coarsely
2 tablespoon sesame oil
2 whole Carrots diced
1 cup snow peas sliced
4 whole Scallions sliced
1 cup Bean sprouts
1/2 cup fresh mint choppe
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.
Nutritional Analysis, per serving:
329 calories; 12 g fat; 2 g saturated fat; 107% Vitamin A; 66% Vitamin C; 19% Iron
8 cups Chicken broth (2 quarts)
1 tablespoon chili paste
1 piece ginger about 4 inches wide, unpeeled, chopped coarsely
2 tablespoon sesame oil
2 whole Carrots diced
1 cup snow peas sliced
4 whole Scallions sliced
1 cup Bean sprouts
1/2 cup fresh mint choppe
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.
Nutritional Analysis, per serving:
329 calories; 12 g fat; 2 g saturated fat; 107% Vitamin A; 66% Vitamin C; 19% Iron