Here is another one of my yummy fast at lightning soups.
This is a lighter soup and just perfect for a chilly spring day. If you are battling a miserable spring cold, the spicy chicken broth will soothe and comfort.
Here is what you will need:
Plus, minced garlic.
In a soup pot, saute 1-2 minced garlic cloves and 1 teaspoon minced fresh ginger in a bit of olive oil or oil of choice over med high heat until fragrant (30 sec to a minute).
Add two cans of chicken broth bring to simmer.
3 tablespoons of soy sauce
2 tablespoons of rice vinegar
hot chile sauce to taste
Use more or less soy sauce/rice vinegar to suit your taste.
Add bag of frozen sugar snap stir fry mix.
Add water if needed.
Cook till heated through.
Add salt if needed.
In a separate pot, cook noodles of choice; drain.
Add noodles to bowl and top with hot soup.
Top with cooked shrimp or diced cooked chicken if desired. .
|Plain veggie with wheat noodles. Linguini noodles may be substituted for Chinese wheat noodles|
This soup is very adjustable. Many times I add two bags of veggies and increase the water rather than increase the broth so it isn't so chickeny.
Of course, I double the seasoning if I add lots of water.
Sometime, I have added diced chicken to the pot along with the veggies. Tasty, but it is more versatile as plain veggie-- each person can add or not add meat to their bowl as they choose.
|with cooked shrimp and rice noodles|
I am your newest follower. This recipe looks awesome. Check out my blog for some great recipes. I will be trying this one out this week, thanks for sharing.ReplyDelete
Thanks for the visit. I am now a follower. This recipe sounds delicious! I always run for the chickewn soup when I have a cold.ReplyDelete
okay. the best stuff every invented, ever in the whole world ever is that red bottle with the green top. my intestines often disagree, but i question their judgement on a regular basis. the soup looks wonderful, but i swear, there are times when i have been sorely tempted to lean back my big ol' punkin' head and squirt the contents of that fire water directly into my mouth.ReplyDelete
Have you tried this with sesame oil instead of olive oil, Lesa?
My only word of warning is that sesame oil likes to assert itself more than olive oil does--so don't use as much. Even a combination of sesame oil and olive oil for taste could do the trick and give this soup an extra layer of Asian flavour!
I'll look forward to trying this on my own, with or without that pesky dory. ;-) Thanks so much for sending me this link.
Purple and Miss Artist: Thanks for following!ReplyDelete
Tracy: don't do it! Your big ol' punkin head might explode!! It is good stuff isn't it! I use it to jazz up my asian salads and soups. What are some other things you use it for? I'd like to use it more.ReplyDelete
I love sesame oil and it would add a depth of flavor. Great idea!ReplyDelete
I think I have added a bit to the broth before or maybe I'm thinking of a vinaigrette?? Hmm.. maybe I never put it in the soup-- but I will.
I think I read somewhere that sesame oil burns easy so I really haven't used it to saute anything-- but the saute time is so short for this recipe that I bet it would't burn. Do you typically use it to saute or stirfry?
I always follow the recipe then jazz it up to my taste-- the original recipe didn't even call for the chili paste. I made other changes too-- like leaving noodles and meat out of the pot. Don't want mushy noodles.
So adapt to suit your taste! Let me know how it turns out!
This looks so good. I can not wait to try it my husband will love it.ReplyDelete
I want the bowl with the shrimp! That's my favorite, please send one immediately over cyber space :-)ReplyDelete
Wow! Lesa, aside from writing, I'm impressed that you're also a great cook! I'm going to try this at home :) Thank you so much for sharing this with us at the Creative Bloggers' Party & Hop :)ReplyDelete
Come to think of it, I've never tried to sautee with sesame oil! So I have no idea if it burns as fast as some people say. I will want to try it when I get around to this recipe, though! Thanks again, Lesa. =)