How to Make Asian Chicken Mushroom Soup Asian Cooking Recipe Cuisine

East Asia Chicken Mushroom Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1½ cups water

1 package (1 oz) dried portabella or shiitake mushrooms

1 tablespoon canola oil

¼ cup thinly sliced green onions (4 medium)

2 tablespoons finely chopped gingerroot

3 cloves garlic, finely chopped

1 jalapeño chile, seeded, finely chopped

1 cup fresh snow pea pods, strings removed, cut diagonally in half

3 cups reduced-sodium chicken broth

1 can (8 oz) sliced bamboo shoots, drained

2 tablespoons reduced-sodium soy sauce

½ teaspoon sriracha sauce

1 cup shredded cooked chicken breast

1 cup cooked brown rice

4 teaspoons 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 soft. 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 onions, the gingerroot, garlic and chile; cook about 3 minutes, stirring occasionally, until vegetables are tender. Add pea pods; cook 2 minutes, stirring occasionally.

Stir in mushrooms, mushroom liquid, broth, bamboo shoots, soy sauce, sriracha, chicken and brown rice. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until hot. Stir in lime juice.


Divide soup evenly among 6 bowls. Top with basil and remaining 2 tablespoons onions.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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