Best 3 Spicy Asian Chicken Soup Recipes

Spice up your culinary journey with a tantalizing bowl of spicy Asian chicken soup, a delectable fusion of bold flavors and aromatic ingredients. Embark on a sensory adventure as we explore a world of spicy Asian chicken soups, each with its unique blend of heat, umami, and lip-smacking goodness. From the fiery depths of Sichuan to the aromatic streets of Bangkok, let's discover the secrets behind creating the perfect spicy Asian chicken soup that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

SPICY ASIAN CHICKEN SOUP

Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

SPICY ASIAN CHICKEN SOUP

Spicy Asian Chicken Soup image

I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.

Provided by A foodlover

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin 3 inch long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushroom (or white button mushrooms)
1 cup snap peas or 1 cup snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro

Steps:

Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
Meanwhile toss the chicken with the cornstarch until it is completely coated.
Add the chicken and the shiitakes to the broth and simmer 15 minutes.
Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
Let the soup stand 2 to 3 minutes before serving.

SPICY ASIAN CHICKEN AND SHRIMP SOUP

Spicy Asian Chicken and Shrimp Soup image

This is an excellent chicken soup recipe with an asian flair. The lime and cilantro really stand out. However, this soup needs to be eaten fresh. Does not reheat/store well.

Provided by Valerie in Florida

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (48 ounce) can chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin strips
1/2 lb fresh shrimp or 1/2 lb frozen shrimp, peeled and deveined
3 tablespoons cornstarch
1 cup shiitake mushroom
1 cup snap peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest
1 cup bean sprouts
2 tablespoons chopped fresh cilantro

Steps:

Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
Meanwhile, toss chicken with cornstarch until it is completely coated.
Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
Let soup stand 5 minutes before serving.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor.
Don't be afraid to experiment: Feel free to add or omit ingredients to suit your taste.
Make it ahead of time: Chicken soup is a great make-ahead meal. You can store it in the refrigerator for up to three days or freeze it for up to three months.
Serve it with your favorite toppings: Some popular options include noodles, rice, vegetables, and herbs.

Conclusion:

Spicy Asian chicken soup is a flavorful and satisfying meal that is perfect for a cold day. With its combination of chicken, vegetables, and spices, it is sure to warm you up and leave you feeling satisfied. So next time you're looking for a delicious and easy meal, give this recipe a try. You won't be disappointed!