I first made this healing Asian Soup with Ginger for a food blogging friend who was going through chemotherapy, and it’s warm and comforting.

PIN Healing Asian Soup with Ginger!

This Healing Asian Soup with Ginger is a recipe I created when a lovely food blogging friend was going through chemotherapy, and it’s a wonderful tummy soothing soup whenever you need something like that. Of course chicken broth is a well-used treatment for all kinds of sicknesses, so the soup has that for the base.

But the most important thing about the soup is lots of fresh ginger, simmered in the broth to bring out all the ginger flavor and healing properties! Ginger is known to help with stomach issues. And this soup is easy to make, because of course you don’t want to cook much when your stomach feels queasy. And while I hope you don’t need to make a soup like this one too often, it will be soothing and also tasty if you need it!

What ingredients do you need?

Easy Steps for Making Healing Asian Soup with Ginger:

(Scroll down for complete recipe with nutritional information.)

1. Nothing sounds more healing to me than soup with lots of ginger to soothe the tummy. You can change the rest of this recipe any way you wish, but don’t skip the step of simmering the thick slices of ginger root in chicken stock.
2. For a clear soup, strain the chicken broth after you’ve simmered the ginger. (You can skip this step, but definitely the soup will be prettier and more appetizing if it’s strained. A coffee filter works well if you don’t have a yogurt strainer like the one I used above.)
3. Once you’ve infused the chicken stock with ginger and then strained it, add mushrooms, and cook one minute, then spinach and cook one minute more.
4. Then add just the slightest bit of green onion for another few seconds. This is a soup that’s healing, soothing, and easy to make.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This healing and tasty soup is low in carbs and suitable for all phases of the original South Beach Diet, and it’s also gluten-free, Paleo, and Whole 30 approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Barbara from Winos and Foodies was one of those wonderfully genuine and positive people that everyone loved, even those of us who lived halfway around the world from her and could only enjoy her spirit through the internet. When Barbara courageously shared the news that her cancer had returned, Ilva and Bron organized a giant virtual hug for Barbara to let her know how much healing energy was being sent her way. This soup was my contribution to that event. Sadly, Barbara lost her battle with cancer in 2012. At that time I dedicated a recipe to her memory, and her spirit is greatly missed in the food blogging world.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Salad Recipes

This Asian-inspired carrot salad is a fresh, crunchy bowl of goodness with just the right balance of sweet, tangy, salty, and spicy. You get tender slices of pan-seared chicken breast for lean protein, vibrant carrots shredded or sliced into ribbons, and little pops of edamame for a fiber boost. It’s all tossed in a garlicky soy-lime dressing with a hint of sesame and a drizzle of chili crisp, just enough heat to keep things interesting without breaking a sweat.

It’s inspired by that viral carrot salad all over social media, but let’s be real, if you’re going to make a salad, you might as well do more than carrots. By adding chicken and edamame, you turn a side dish into a fibre-rich, protein-packed and meal-prep-worthy main. It’s macro-friendly, naturally gluten-free (if you swap the soy sauce), and honestly, just super satisfying.

Nutrition per serving based on 3 servings (approx.): Calories: ~388 | Protein: 40 grams | Fiber: 5 grams (boost fibre by adding extra sesame seeds or extra edamame beans)

 This healthy carrot salad is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, Asian cucumber tofu salad, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this Asian carrot salad with chicken and edamame recipe. Find the full measurements in the recipe card below.

• Chicken breast – high in protein and super lean, plus a little olive oil for cooking and salt and pepper for seasoning.
• Carrots – sweet, crunchy, and full of beta-carotene and fiber; I used pre-shredded carrot but you can thinly slice carrots or peel them into ribbons.
• Edamame beans – packed with plant protein and fiber; I used frozen shelled edamame beans.
• Green onion – adds a mild bite and freshness.
• Cilantro (or coriander) – gives the salad a herby, citrusy finish.
• Toasted sesame seeds – nutty crunch and visual flair.

For the Dressing:

• Lime juice + zest – fresh and zingy.
• Rice vinegar – adds tang and keeps it light.
• Soy sauce – umami central; use tamari for gluten-free.
• Sesame oil – for that toasty Asian flavor.
• Garlic – adds punch.
• Sugar – just enough to balance.
• Chili crisp – customizable heat and crunch.

How To Make Asian Carrot Salad With Chicken & Edamame

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Asian carrot salad with chicken and edamame.

• Season and pan-fry the chicken breast until golden and cooked through.
• Let the chicken rest before slicing into bite-sized pieces.
• Defrost or briefly cook the edamame in boiling water, then strain.
• Mix all the dressing ingredients in a large bowl.
• Add carrots, edamame, green onion, sesame seeds, cilantro, and chicken to the bowl.
• Toss everything together until well coated.
• Optional: top with extra chili crisp or crunchy noodles for fun.

Watch The Video

Carrots – sweet, crunchy, and full of beta-carotene and fiber.

Recipe Tips

• Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
• Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
• Spice it up: Add more chili crisp or a splash of sriracha.
• Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

Serving Suggestions

This is a meal on its own, but it also plays well with:

• A side of steamed jasmine rice or vermicelli noodles if you’re extra hungry.
• Lettuce cups for a fun, DIY wrap situation.
• Crushed peanuts or cashews for added crunch.

If you’ve tried this Asian carrot salad with chicken and edamame or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Salad Recipes

Source link