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Immunity-boosting ginger and hot chili pair up to make a tasty cold-buster. Serve this comforting soup throughout the fall and winter.

Ingredients
4 chicken breast halves, boneless and skinless, cut into thin slivers
8 cups (2 qts) chicken broth
1 Tbs chili paste
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 Tbs sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 scallions, sliced
1 cup bean sprouts
½ cup fresh mint, chopped

Directions
In a large soup pot or Dutch oven, place chicken broth, chili paste, 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.

Yield: 4 servings

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