Spicy Asian Chicken Soup

By Bailey1_

Ingredients

• hase 2
• Serves 4
• Prep time: 15 minutes
• Total time: 30 minutes
• 48 ounces (6 cups) chicken broth
• 1/4 cup tamari
• 1/4 tsp. Asian chili paste (or 1/4 teaspoon red pepper flakes)
• 2 Tbls. fresh lime juice
• 1-inch piece of fresh ginger, peeled and cut into 8 slices
• 1 pound boneless, skinless chicken breasts, cut into 3-inch-long strips
• 3 Tbls. arrowroot powder
• 1 cup sliced shiitake mushrooms (or white button mushrooms)
• 1 cup packed baby spinach
• 1 red bell pepper, cored, seeded, and julienned
• 1 tsp. lime zest
• 2 Tbls. chopped fresh cilantro

Details

Servings 4
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Bright flavors of ginger, lime, chili and cilantro really make this quick soup taste fantastic. And the leftovers taste even better.
Combine the broth, tamari, chili paste, lime juice and ginger in a large pot and boil 5 minutes. Meanwhile, toss the chicken with arrowroot powder until completely coated. Add the chicken and mushrooms to the broth and simmer 15 minutes. Remove the pan from the heat and stir in the spinach, red pepper, zest, and cilantro. Let the soup stand 2 to 3 minutes before serving.