Asian Chicken Soup

Monique Evans

After a long day of skiing on Saturday, I arrived home with a serious craving for the spicy Asian-style soup my mom always makes. I’ve collected a significant number of Asian ingredients over the past year, so I figured I’d look up some recipes for guidelines. This soup is loaded with veggies, noodles, seaweed, and chicken. It’s hearty and spicy, a combination which is the ultimate cure for an oncoming cold.



• 6 cups chicken broth

• 1/4 cup soy sauce

• 1/2 a lime (juice and zest)

• 1 inch fresh ginger, peeled and slice into small pieces

• Sriracha Hot Chili Sauce to taste (This is the spicy part. I douse my food in the stuff quite liberally. Others may not want that much heat.)

• 2 tbsp brown sugar

• 2 chicken breasts, sliced into thin strips

• 3 tbsp cornstarch

• 1/2 cup Wakame Seaweed. (This can be found at Asian markets, like the Marche Oriental off Jean-Talon street.)

• 1 cup snap peas

• 1 bell pepper, sliced

• 5-6 shiitake mushrooms

• 3 tbsp cilantro, chopped

• 3 small nests of egg noodles

• A splash of orange juice



1. Combine chicken broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and let boil for five minutes.

2. Toss chicken with cornstarch until completely coated.

3. Add chicken and shiitakes to broth and simmer for 10 minutes.

4. Add seaweed and snap peas and let simmer for another five minutes.

5. Remove the pan from the heat and stir in red pepper, zest, cilantro, egg noodles, and orange juice.

6. Let soup stand five minutes before serving to let the egg noodles cook.

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