Serves 4
1 can 48 oz. nonfat chicken broth
1/4 cup soy sauce
1 tbsp. brown sugar
1 tbsp., add more if you like more spicy sriracha sauce, it is very spicy but makes a different in the soup, add less if you like
2 tbsp. fresh lime juice
1- inch piece fresh ginger, peeled and cut in 8 slices
3/4 pound boneless chicken breast, cut in thin 3 inch long strips or mouth south pieces
3 tbsp. cornstarch
1 cup sliced shiitake mushrooms or white button mushrooms
1/2 cup sliced in half grape tomatoes
1 tsp. lime zest
2 tbsp. chopped fresh cilantro
Combine broth, soy sauce, sugar, Sriracha sauce(very spicy), lime juice and ginger and boil
5 min.
Meanwhile, toss chicken with cornstarch until completely coated
Add chicken and mushrooms to broth and simmer 15 min
Remove the pan from heat and stir in tomatoes.
You can use pho rice sticks noodle in Asian section. I boil noodle then I but them in a bowl and top with soup, top with cilantro. Enjoy
Thank you Ghita for sharing the recipe
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