Prep Time 30 min
Total Time 30 min
Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken – a tasty meal
Ingredients
- 1 ½ cups water
- 1 package (1 oz) dried portabella or shiitake mushrooms
- 1 tablespoon canola oil
- ¼ cup thinly sliced green onions (about 4 medium)
- 2 tablespoons gingerroot, peeled, minced
- 3 cloves garlic, minced
- 1 jalapeño chile, seeded, minced
- 1 cup fresh snow pea pods, sliced diagonally
- 3 cups reduced-sodium chicken broth
- 1 can (8 oz) sliced bamboo shoots, drained
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon sriracha sauce
- 1 cup shredded cooked chicken breast
- 1 cup cooked brown rice
- 4 teaspoons fresh lime juice
- ½ cup thinly sliced fresh basil leaves
Directions
- In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
- In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender.
- Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
- Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.