Chinese Chicken And Shrimp Soup Recipe - Cooking Index
Chinese Chicken And Shrimp Soup Recipe - Cooking Index
This Asian-style soup is ready to serve almost as soon as it boils. Once you've prepared the nourishing ingredients -- chicken, shrimp, tofu, and vegetables -- there's little left to do but combine and heat them, then savor the result.
Courses: Soup| 5 cups | 1185ml | Low-sodium chicken broth |
| 2 tablespoons | 30ml | Finely chopped fresh ginger |
| 2 teaspoons | 10ml | Reduced-sodium soy sauce - (to 3 tspns) |
| 12 oz | 340g | Boneless skinless chicken breasts - cut 1/2" cubes |
| 6 oz | 170g | Mushrooms - sliced |
| 3 cups | 711ml | Thinly-sliced bok choy |
| 1 cup | 237ml | Cubed firm tofu in 1/2" cubes |
| 1/2 cup | 31g / 1.1oz | Sliced green onions |
| 8 oz | 227g | Small cooked shrimp |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro |
| Ground red pepper (cayenne) or chili oil - (optional) |
In a 4- to 5-quart pan, combine broth, ginger, and soy sauce; bring to a boil over high heat. Add chicken, mushrooms, bok choy, tofu, and onions. Reduce heat, cover, and simmer 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.
This recipe yields 4 to 6 servings.
Nutrition Analysis Per Serving: 244 calories (27% fat, 12% carbohydrates, 61% protein); 7 g total fat (1 g saturated fat); 8 g carbohydrates; 37 g protein; 128 mg cholesterol; 409 mg sodium.
Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com
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