Spicy Asian Chicken Soup Food

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SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories     Soup/Stew     Chicken     Vegetable     Low Fat     Fall     Winter     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

  • 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.

ASIAN CHICKEN SOUP



Asian Chicken Soup image

Make and share this Asian Chicken Soup recipe from Food.com.

Provided by pammyowl

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

salt
1/2 lb egg tagliatelle pasta noodles or 1/2 lb thin spaghetti
2 pieces skin-on bone-in chicken breasts
4 ribs organic celery, 2 cut into large pieces and 2 thinly sliced on an angle
1 carrot, peeled and thickly sliced
1 medium onion, quartered
1 large fresh bay leaf
2 cups chicken stock
2 tablespoons vegetable oil
1 bunch scallion, thinly sliced on an angle
4 garlic cloves, thinly sliced
1 fresno chile pepper, thinly sliced
fresh ginger, grated
2 tablespoons tamari or 2 tablespoons low sodium soy sauce
4 wedges limes
1 handful cilantro, chopped

Steps:

  • Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
  • Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
  • Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
  • Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

Nutrition Facts : Calories 508.5, Fat 17.8, SaturatedFat 3.9, Cholesterol 97.9, Sodium 752.7, Carbohydrate 60.8, Fiber 6, Sugar 7.2, Protein 29.1

SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.

Provided by A foodlover

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin 3 inch long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushroom (or white button mushrooms)
1 cup snap peas or 1 cup snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro

Steps:

  • Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
  • Meanwhile toss the chicken with the cornstarch until it is completely coated.
  • Add the chicken and the shiitakes to the broth and simmer 15 minutes.
  • Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
  • Let the soup stand 2 to 3 minutes before serving.

SPICY ASIAN SOUP



Spicy Asian Soup image

This is a delicious soup that reminds me of Korean cabbage soup. I made up the recipe on my own and there is a lot of room to play with it. It's perfect for cool autumn nights, or if you have a cold.

Provided by neona503

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons sesame oil
1 small yellow onion, sliced very thin
3 -4 garlic cloves, minced
8 ounces small shiitake mushrooms
1 carrot, peeled and sliced thin
1 red bell pepper, sliced into thin strips
8 ounces extra firm tofu, sliced into thin squares
1 cup chopped cabbage
8 ounces udon noodles, i prefer koyo organic
soy sauce, to taste
rice vinegar, to taste
black vinegar, to taste
spicy chili sauce, to taste
8 cups water
chicken bouillon, to taste
1 bunch green onion, chopped

Steps:

  • Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
  • Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
  • After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
  • Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
  • Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.

Nutrition Facts : Calories 241.2, Fat 6.8, SaturatedFat 1, Sodium 730.5, Carbohydrate 37.3, Fiber 4.7, Sugar 3.8, Protein 9.3

SPICY ASIAN CHICKEN AND SHRIMP SOUP



Spicy Asian Chicken and Shrimp Soup image

This is an excellent chicken soup recipe with an asian flair. The lime and cilantro really stand out. However, this soup needs to be eaten fresh. Does not reheat/store well.

Provided by Valerie in Florida

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 (48 ounce) can chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin strips
1/2 lb fresh shrimp or 1/2 lb frozen shrimp, peeled and deveined
3 tablespoons cornstarch
1 cup shiitake mushroom
1 cup snap peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest
1 cup bean sprouts
2 tablespoons chopped fresh cilantro

Steps:

  • Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
  • Meanwhile, toss chicken with cornstarch until it is completely coated.
  • Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
  • Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
  • Let soup stand 5 minutes before serving.

SPICY ASIAN CHICKEN



Spicy Asian Chicken image

Make and share this Spicy Asian Chicken recipe from Food.com.

Provided by Broke Guy

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 lb boneless skinless chicken breast, thinly sliced
3 tablespoons canola oil, plus more if necessary
1/2 lb Brussels sprout, shredded
1 inch fresh ginger, peeled cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons light brown sugar, packed
3/4 cup water
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons peanuts, chopped (garnish)

Steps:

  • Cook the rice according to the package directions.
  • In a large bowl, beat the egg. Place the cornstarch in another large bowl.
  • Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
  • Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
  • Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
  • Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
  • Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
  • Serve over the rice and sprinkle with the peanuts.

Nutrition Facts : Calories 568.5, Fat 18.6, SaturatedFat 2.4, Cholesterol 119.1, Sodium 925.7, Carbohydrate 66, Fiber 3.1, Sugar 9, Protein 33.5

SPICY CHICKEN SOUP



Spicy Chicken Soup image

Categories     Soup/Stew     Chicken     Mint     Winter     Shallot     Cilantro     Gourmet

Yield Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)

Number Of Ingredients 9

6 cups Thai chicken stock
2 to 3 teaspoons northern Thai chile powder
4 small shallots, thinly sliced (1/4 cup)
3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai)
2 tablespoons soy sauce
1/2 cup coarsely chopped fresh mint
2 scallions, thinly sliced
1 cup loosely packed fresh cilantro leaves

Steps:

  • Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
  • Serve soup warm, topped with scallions and cilantro.

SPICY ASIAN CHICKEN PASTA



Spicy Asian Chicken Pasta image

I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!

Provided by Normaone

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
6 cloves garlic, minced
3 jalapeno peppers, seeded and minced
1 1/2 cups cannned unsweetened coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
2 tablespoons fresh ginger, peeled,minced
1 tablespoon honey
1 1/2 teaspoons hot pepper sauce
3/4 cup diced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped green onion
1 lb boneless skinless chicken breast, cut into 1/4 inch wide strips
1 lb linguine

Steps:

  • Heat 2 T oil in a large saucepan over medium heat.
  • Add garlic and jalapeno.
  • saute 3 minutes until tender but not brown.
  • Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
  • Whisk until smooth and bring to a simmer.
  • Remove from heat.
  • Season with salt and pepper.
  • This sauce can be made well in advance, covered and refrigerated.
  • Heat remaining 1 T oil in a large skillet over medium high heat.
  • Add bell pepper, mushrooms, and green onions.
  • Saute 3 minutes.
  • Add chicken and saute until cooked through,about 3 more minutes.
  • Add sauce.
  • Simmer until heated.
  • Cook linguine in a large pot of boiling, salted water until al dente.
  • Drain.
  • Pour heated sauce over pasta and toss to coat well.
  • Divide among plates and serve.

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Top Asked Questions

What is spicy chicken soup?
Spicy Chicken Soup is a lightened up version of your favorite Asian Chicken Noodle Soup using zucchini noodles. A spicy chicken broth is paired with chicken, carrots, fresh cilantro and green onions, Sriracha, lime juice and fresh ginger. This soups packs a lot of flavor into one bowl of soup. I have been into my spiralizer lately.
How to make chicken and noodles soup?
Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce). Divide the noodles and shredded chicken among 4 soup bowls.
How do you make chicken curry with chicken stock?
Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
What do you put in your soups?
Soup veggies were red bell pepper, celery, shallots, and carrots. 3-4 TBSP each grated ginger and minced garlic sauteed with vegs before adding to stock. 2 cups chopped mushrooms, 4 cups chopped chicken. 2 tsp lime zest. A dollop of Asian red pepper garlic paste for heat.

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