Asian Mushroom Chicken Soup

Ingredients

• 1.5 cups water 
• 1 oz shiitake mushrooms dried
• 1 tablespoon canola oil 
• 0.3 cup spring onion thinly sliced ( 4 medium)
• 2 tablespoons ginger minced peeled
• 3 cloves garlic minced
• 1  jalapeno minced seeded
• 1 cup snow peas fresh sliced
• 3 cups chicken broth reduced-sodium
• 8 oz bamboo skewers drained sliced canned
• 2 tablespoons soy sauce low-sodium
• 0.5 teaspoon sriracha 
• 1 cup chicken shredded cooked
• 1 cup brown rice cooked
• 4 teaspoons juice of lime fresh
• 0.5 cup basil fresh thinly sliced

Equipment

• bowl
• sauce pan

Directions

1. In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot.
2. Add mushrooms; let stand 5 minutes or until tender.
3. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
4. In 4-quart saucepan, heat oil over medium heat.
5. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender.
6. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil.
7. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
8. Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.