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Chinese Chicken & Shrimp Soup

fast.cook's picture
Ingredients
  Regular strength chicken broth 5 Cup (80 tbs)
  Chopped ginger 2 Tablespoon
  Soy sauce 2 Teaspoon
  Chicken breast 1 Pound, skinned, boned, and cut into 1/4-inch cubes
  Mushrooms 6 Ounce, sliced
  Sliced bok choy 3 Cup (48 tbs)
  Cubed firm tofu 1 Cup (16 tbs) (About 1/2-Inch Cubes)
  Sliced green onions 1⁄2 Cup (8 tbs) (Including Tops)
  Cooked shrimp 1⁄2 Pound
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Ground red pepper To Taste
Directions

In a 4- to 5-quart pan, bring broth, ginger, and soy sauce to a boil over high heat.
Add chicken, mushrooms, bok choy, tofu, and onions.
Cook until chicken is no longer pink in center; cut to test about 2 minutes.
Remove pan from heat and stir in shrimp and cilantro.
Season to taste with red pepper, if desired.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Quick, Healthy

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