Recipes

Servings:

6

Prep time:

0:25:00

Bake/Cook time:

0:10:00

Calories:

238

Fat:

6 grams

Protein:

32 grams

Carbohydrates:

10 grams

Fiber:

4 grams

Net Carbs:

5 grams

If you use canned chicken broth and chicken from the deli, this soup can be ready in minutes. Fish sauce can be found in Asian markets, while sesame oil, chili oil and rice vinegar are available in most supermarkets.

• 4 (14-1/2 oz.) cans reduced-sodium chicken broth or 8 cups chicken stock
• 12 ounces fresh shiitake mushrooms (about 20 large), stems removed, caps sliced, or mix of other exotic mushrooms
• 2 tablespoons minced peeled fresh ginger
• 4 tablespoons Asian fish sauce (nam pla)
• 2 green onions, sliced (garnish)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon chili oil
• 1 (10 ounce) chicken breast, boned, poached and shredded
• 3 cups sliced bok choy (or baby spinach)
• 4 teaspoons rice vinegar
• Salt
• Freshly ground black pepper
• 2 green onions, sliced (for garnish)

1. Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes.
2. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer until choy is tender, about 2 minutes. Stir in rice vinegar. Season with salt and pepper.
3. Ladle soup into bowls. Sprinkle with green onions and serve.