Ingredients
1 1/2
cups water
1
package (1 oz) dried portabella or shiitake mushrooms
1
tablespoon canola oil
1/4
cup thinly sliced green onions (about 4 medium)
2
tablespoons gingerroot, peeled, minced
3
cloves garlic, minced
1
jalapeño chile, seeded, minced
1
cup fresh snow pea pods, sliced diagonally
3
cups reduced-sodium chicken broth
1
can (8 oz) sliced bamboo shoots, drained
2
tablespoons low-sodium soy sauce
1/2
teaspoon sriracha sauce
1
cup shredded cooked chicken breast
1
cup cooked brown rice
4
teaspoons fresh lime juice
1/2
cup thinly sliced fresh basil leaves
Preparation
In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
