Spicy Chicken Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)
- 2 tablespoons soy sauce
- 2 scallions, thinly sliced
- Carbohydrate 8 g(3%)
- Cholesterol 36 mg(12%)
- Fat 3 g(5%)
- Fiber 1 g(4%)
- Protein 15 g(30%)
- Saturated Fat 1 g(4%)
- Sodium 789 mg(33%)
- Calories 128
Preparation Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint. Serve soup warm, topped with scallions and cilantro. Cooks' note:Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Preparation Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint. Serve soup warm, topped with scallions and cilantro. Cooks' note:Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
