Asian Mushroom Chicken Soup Recipe - BettyCrocker.com

Ingredients

• 1 1/2 cups water
• 1 package (1 oz) dried portabella or shiitake mushrooms
• 1 tablespoon canola oil
• 1/4 cup thinly sliced green onions (about 4 medium)
• 2 tablespoons gingerroot, peeled, minced
• 3 cloves garlic, minced
• 1 jalapeño chile, seeded, minced
• 1 cup fresh snow pea pods, sliced diagonally
• 3 cups reduced-sodium chicken broth
• 1 can (8 oz) sliced bamboo shoots, drained
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sriracha sauce
• 1 cup shredded cooked chicken breast
• 1 cup cooked brown rice
• 4 teaspoons fresh lime juice
• 1/2 cup thinly sliced fresh basil leaves