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To Die-t For Asian Soup

Written By Pam Brandon and Anne-Marie Denicole On January 6, 2010

The holiday cookie binge is over and you’re still too fat for the chimney. Since everyone knows that diets don’t work, you’ll asian_soupneed a few a mouth-watering, adipose-punishing recipes to find your way back to a more reasonable bathroom scale.

Instead of knives and forks to ravage a rubber chicken breast, might we suggest you slurp your way to slim? Soup not only leaves you feeling fuller longer, but also speaks fluently to comfort food cravings.

Tender cuts of chicken and fresh asparagus tips defy diet doldrums in a bright, citrus-infused broth. Fresh basil, thinly sliced scallions and Roma tomatoes make this a soup to a healthy treat to die-t for.

To Die-t For Asian Soup

Makes 6 servings


6 cups low-sodium chicken broth

2 tablespoons fish sauce

1 tablespoon ginger paste

1/2 teaspoon ground cinnamon

1 cup cooked brown or white rice

2 boneless skinless chicken breasts, thinly sliced

1 bunch fresh asparagus tips

Juice of 1 lemon

4 scallions, thinly sliced

Fresh basil leaves, torn, optional

Thinly sliced Roma tomatoes, optional


Bring the stock to a boil. Add the fish sauce, ginger, cinnamon, rice, chicken and asparagus tips. Simmer until the chicken is cooked through and the asparagus is crisp-tender, about 5 minutes.


Remove from heat. Add fresh lemon juice, scallions, fresh basil and tomatoes, if desired. Serve hot.

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