Shrimp and chicken soup Chinese style


This is a Chinese style soup adapted from a recipe that appeared in a Sunset Quick Cuisine cookbook  in 1991.  This soup is easy and quick to make.  You will use chicken, shrimp, tofu and vegetables.


1 whole chicken breast, skinned, boned and split

1 ¼ quarts of chicken broth

2 tablespoons of finely chopped fresh ginger

2 to 3 teaspoons of soy sauce

2 ½ cups chopped mushrooms

3 cups sliced bok Choy

1 cup firm tofu cubes

½ cup sliced green onions

½ pound small cooked shrimp

¼ cup chopped fresh cilantro

Ground red pepper optional


First cut chicken into ½ inch cubes and set aside.

Pour broth into a 4 to 5 quart pan; add ginger and soy sauce.  Bring mixture to a boil over high heat.  Add chicken, mushrooms, bok Choy, tofu, and onions.  Cook uncovered until chicken is not pink in center when cut (about 2 minutes).  Remove pan from heat and stir in shrimp and cilantro.  Season with red pepper is you wish.

About norlaw

I write articles for several internet sites
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