Chinese Chicken and Shrimp Soup
This Asian-style soup is ready to serve almost as soon as it boils.
Serves: 4-6
Ingredients
5 cups chicken broth
2 Tablespoons finely chopped fresh ginger
2 to 3 teaspoons soy sauce
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
6 ounces mushrooms, sliced
3 cups thinly sliced bok choy
1 cup cubed firm tofu (about 1/2-inch cubes)
1/2 cup sliced green onions
8 ounces small cooked shrimp
1/4 cup chopped cilantro
Ground red pepper (cayenne) or chili oil (optional)
Method
- 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.
