A mildly spicy soup perfect for a cold winter's day. Quick and easy to prepare, this chicken soup is low fat and full of nutrient-rich veggies. It's a simply way to begin to explore Korean cuisine.

Warming Chicken and Asian Vegetable Soup

4 boneless, skinless chicken breast halves, cut into thin slivers
8 cups (2 quarts) chicken broth
1 tablespoon chili paste
Fresh gingeroot (about 4 inches wide, unpeeled, coarsley chopped
2 tablespoons sesame oil
2 carrots, peeled diced
1 cup sliced snow peas
4 scallions or green onions, sliced
1 cup bean sprouts
1/2 cup chopped fresh mint

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. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

Makes 8 servings.

Recipe provided courtesy of National Chicken Council.