A fast Asian inspired veggie soup that takes advantage of the ease of a store-bought rotisserie chicken. I used zucchini, carrots, mushrooms, and bean sprouts, but you can use any veggies, cooked or raw that you like. Below are the details on my version. I made this for myself so this is one serving, adjust amounts as needed if you are sharing with friends.
1 c chicken broth
3 oz rotisserie chicken (warm)
3 wonton wrappers
3 TBSP olive oil
peanut sauce or another asian-style sauce you like
a dash here and there of salt
Red pepper flakes, sriracha or some hot stuff you like (optional)
1 zucchini w/skin peeled
1 c mushrooms (I sautéed mine but if you like them raw, go for it.)
1/2 c bean sprouts
a few cilantro leaves as garnish and added flavor
Spicy Peanut Sauce
1/4 c peanut butter
1 tsp brown sugar (I use the stevia product called Truvia)
2 TBSP soy sauce
1 tsp fresh lime juice + a bit more
1 tsp Gourment Garden's Chili Pepper Stir-in-Paste (start with less if worried about spiciness or use whatever "heat" you have on hand)
1 clove garlic very finely chopped or use a garlic press
1/4 c water (more or less to create desired consistency)
Instructions for the Peanut Sauce
Combine all the ingredients except for the water in a small bowl. Stir well then begin to add water, stirring until you have the consistency you are looking for. Keep tasting and add additional ingredients to taste. Try over your soup, chicken, veggies or noodles!
Instructions for the Soup
Begin by prepping your soup add-ins. I organized my items on my cutting board as I prep them. Use a vegetable peeler to create a pile of zucchini and carrot ribbon-peels, drizzle one tbsp olive oil, toss and sprinkle with salt. I am not a fan of raw mushrooms so I sautéd my mushrooms in olive oil and then salted them. Pull approximately 3 oz of chicken off of your store bought rotisserie chicken. Three ounces of meat is about the size of a deck of cards or the palm of the average women's hand. Leave these items aside while you work on your crispy additions.
Cut your three wonton wrappers into thin strips. Heat a skillet on medium high then add 2 tbsp of olive oil, heat oil. Drop the wonton strips into the hot oil and cook on both sides until golden brown, just a minute or two. Drain on a paper towel and sprinkle with salt.
Heat the chicken broth in the microwave in your soup bowl or in a pan on your stove top. Add your zucchini and carrots shreds, the bean sprouts, mushrooms and warm chicken in a circle around the bowl in the broth. Top with the cilantro and crispy wontons. Drizzle the two TBSP of peanut sauce on top. Lightly stir to incorporate the sauce on the veggies and in the broth. The peanut sauce I used had a bit of a kick but if you'd like, add red pepper flakes, sriracha or whatever heat source you prefer. Enjoy!