Chinese Chicken & Shrimp Soup

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield0
Prep Time20 minutes
RecipesSoups_Stews

Description

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.

Ingredients

  • 5 cups low-sodium chicken broth

  • 2 tablespoons finely chopped fresh ginger

  • 2 to 3 teaspoons reduced-sodium 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)

Instructions

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.