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
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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 4|
|Calories from Fat: 84 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 68.4mg||21 %|
|Sodium 1975.1mg||68 %|
|Potassium 773mg||20 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 6.2g|
|Protein 32.5g||46 %|
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Calories per serving: 254
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