Asian Chicken And Chili Soup Recipes

SPICY ASIAN CHICKEN SOUP

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.

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

ASIAN CHICKEN AND CHILI SOUP

Steps:

• In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
• Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

QUICK ASIAN CHICKEN SOUP

Steps:

• In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
• Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

ASIAN CHILI CHICKEN NOODLE SOUP

Steps:

• In a large pot heat oils over medium heat.
• Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
• Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
• While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
• Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
• Garnish with the 1/4 cup cilantro and serve.

SPICY ASIAN CHICKEN SOUP

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.

ASIAN-STYLE CHICKEN SOUP

Steps:

• Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.