Chinese Chicken & Shrimp Soup

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Chinese Chicken & Shrimp Soup

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.


  • 6 ounces mushrooms sliced
  • 12 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 to 3 teaspoons reduced-sodium soy sauce
  • 2 tablespoons finely chopped fresh ginger
  • 5 cups low-sodium chicken broth
  • Ground red pepper cayenne or chili oil (optional)
  • 1/4 cup chopped cilantro
  • 8 ounces small cooked shrimp
  • 1/2 cup sliced green on


  • 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.

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