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Chinese Chicken & Shrimp Soup

Chef.Foodie's picture
Ingredients
  Chicken broth 3 Cup (48 tbs)
  Minced fresh ginger 1 Tablespoon
  Soy sauce 1 1⁄2 Teaspoon
  Boneless skinless chicken breast half 4 Ounce, cut into 1/2-inch cubes (1 Piece)
  Mushrooms 2 Ounce, sliced
  Baby bok choy head 1 Small, trimmed and thinly sliced to make about 1 cup
  Firm tofu 1⁄2 Cup (8 tbs), diced
  Sliced green onions 1⁄4 Cup (4 tbs)
  Small cooked shrimp 4 Ounce
  Chopped cilantro 2 Tablespoon
  Ground red cayenne pepper/Chili oil To Taste
Directions

In a 2- to 3-quart pan, combine broth, ginger, and soy sauce; bring to a boil over high heat.
Add chicken, mushrooms, bok choy, tofu, and onions.
Return to a boil.
Then reduce heat, cover, and simmer until mushrooms are soft and chicken is no longer pink in center; cut to test (about 5 minutes).
Remove from heat and stir in shrimp and cilantro.
Season to taste with red pepper, if desired; then ladle into 2 bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Healthy
Servings: 
2

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