Hot & Spicy Soup


2 cups (500 mL) low sodium chicken stock

2 cups (500 mL) water

6 slices gingerroot

6 garlic cloves, sliced

6 dried hot red peppers

1/4 tsp (1.25 mL) Splenda

1 stalk lemongrass

8 oz (227 g) Chicken breast, cut into bite size pieces

1 can baby corn, drained and halved

1 cup (250 mL) button mushrooms, halved

2 green onions, thinly sliced

1/4 sweet red pepper, chopped

1/2 cup (125 mL) chopped fresh coriander

1/2 tsp (2 mL) grated lime rind

2 tbsp (30 mL) lime juice


In a saucepan, bring chicken stock, water, ginger, garlic, hot peppers and splenda to boil. Reduce heat and simmer for 5 minutes. Strain through sieve and return to pot.

Flash fry chicken in a frying pan with small spray of olive oil, until almost cooked, about 4 minutes. Set aside.

Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch lengths – add to pot along with chicken, corn, mushrooms and green onions.

Stir in red pepper, coriander and lime rind and juice.

Portion size: 6

Adapted from:


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