4 chicken breast halves, boneless and skinless, cut into thin slivers
8 cups (2 qts) chicken broth
1 TBLS chili paste
1 teaspoon garlic, minced
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 TBLS sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 scallions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped
1. In a large soup pot or dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
2. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.
3. Stir in snow peas; simmer 1 minute.
4. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes.
5. Serve hot.
Courtesy of National Chicken Council.