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

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.

Nutritional Analysis, per serving:

329 calories; 12 g fat; 2 g saturated fat; 107% Vitamin A; 66% Vitamin C; 19% Iron