CHICKEN AND RICE SOUP
Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
- Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
- Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.
Nutrition Facts : Calories 417, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 297 milligrams, Sodium 1282 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams
SPICY ASIAN CHICKEN SOUP
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
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 NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
SPICY ASIAN SOUP
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
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
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
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 CHICKEN SOUP
I created this dish one night just fiddling around. Everyone who tries it loves it, even those who hate spicy foods. My husband swears it is like Moroccan food, so I suggest serving it over cous cous.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put water, onions, chicken, and potatoes into a large pot and bring to a boil.
- Add in all seasonings stir well, then lower heat and cook on lowest setting for around 2-3 hours. Check flavor every hour, and add more of seasonings if desired.
- BONUS! If you separate the chicken and vegetables from the broth and strain the broth so it is clear, you can make cous cous using the broth and serve the vegetables over the cous cous as a truly Moroccan style dish!
ASIAN SPICY NOODLE SOUP (VEGETARIAN & VEGAN)
This Asian Spicy Noodle Soup recipe is vegetarian, vegan and so easy to make. Learn how to make homemade Asian noodle soup with this quick and simple recipe.
Provided by Alia | Everyday Easy Eats
Categories Dinner
Number Of Ingredients 11
Steps:
- In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.
- Add the garlic and ginger and sauté for 1 minute until fragrant.
- Add the broth and water. Increase heat to high and bring to a boil.
- Stir in the tamari, Sriracha and rice vinegar.
- Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
- Garnish with optional toppings, if using, and serve immediately.
Nutrition Facts : Calories 269 kcal, Carbohydrate 54 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 1606 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)
This spicy Korean chicken soup (dakgaejang) is delicious and full of flavor! With plenty of vegetables, like leeks and mushrooms, this recipe is nourishing and comforting. Plus, learn my secret tips to keeping the broth bright red.
Provided by Holly Ford
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 19
Steps:
- Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
- Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
- Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
- Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
- Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
- Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 506 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
SPICY ASIAN CHICKEN SOUP
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
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.
THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)
This easy Thai Spicy Chicken Noodle Soup recipe is bursting with coconut curry flavor. A comforting soup that requires only 15 minutes to make!
Provided by Alia | Everyday Easy Eats
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
- Add garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
- Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
- Stir in the lime juice. Serve immediately, topped with optional garnishes if using.
Nutrition Facts : Calories 626 kcal, Carbohydrate 57 g, Protein 24 g, Fat 34 g, SaturatedFat 27 g, Cholesterol 53 mg, Sodium 1385 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
17 BEST ASIAN SOUPS
These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian soup in 30 minutes or less!
Nutrition Facts :
ASIAN CHICKEN SOUP
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
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
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