Asian Mushroom Chicken Soup

Name: Asian Mushroom Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 227 grams can sliced bamboo shoots, drained; 1 Tbsp canola oil; 237 milliliters cooked brown rice; 237 milliliters shredded cooked chicken breast; 28 grams package dried portabella or shiitake mushrooms; 118 milliliters thinly sliced fresh basil leaves; 3 cloves garlic, minced; 2 Tbsps gingerroot, peeled, minced; 59 milliliters thinly sliced green onions (about 4 medium); 1 jalapeño chile, seeded, minced; 4 teaspoons fresh lime juice; 710 milliliters reduced-sodium chicken broth; 2 Tbsps low-sodium soy sauce; 237 milliliters fresh snow pea pods, sliced diagonally; 1 teaspoons sriracha sauce; 355 milliliters water

Asian Mushroom Chicken Soup might be just the soup you are searching for. One serving contains 149 calories, 10g of protein, and 5g of fat. This gluten free and dairy free recipe serves 6. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of sriracha sauce, chicken broth, brown rice, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot.

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Water

Equipment you will use

Bowl

Add mushrooms; let stand 5 minutes or until tender.

Ingredients you will need

Mushrooms

Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.

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Mushrooms

In 4-quart saucepan, heat oil over medium heat.

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Cooking Oil

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Sauce Pan

Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender.

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Green Onions

Ginger

Vegetable

Garlic

Chili Pepper

Cooking Oil

Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil.

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Lime Juice

Mushrooms

Snow Peas

Basil

Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.

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Lime Juice

Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

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Green Onions

Basil

Soup

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Bowl

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

227grams

can sliced bamboo shoots, drained 1Tbsp

canola oil 237milliliters

cooked brown rice 237milliliters

shredded cooked chicken breast 28grams

package dried portabella or shiitake mushrooms 118milliliters

thinly sliced fresh basil leaves 3cloves

garlic, minced 2Tbsps

gingerroot, peeled, minced 59milliliters

thinly sliced green onions (about 4 medium)1

jalapeño chile, seeded, minced 4teaspoons

fresh lime juice 710milliliters

reduced-sodium chicken broth 2Tbsps

low-sodium soy sauce 237milliliters

fresh snow pea pods, sliced diagonally 1teaspoons

sriracha sauce 355milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.