Chicken and Asian Vegetable Soup

Ingredients

4 chicken breast halves boneless and skinless cut into thin slivers
8 cups chicken broth (2 quarts)
1 Tbsp chili paste
1 piece ginger about 4 inches wide, unpeeled, chopped coarsely
2 Tbsp sesame oil
2 whole carrots diced
1 cup snow peas sliced
4 whole scallions sliced
1 cup bean sprouts
1/2 cup fresh mint chopped

Directions
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.

In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

Makes 4 servings