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|