Chinese Chicken & Shrimp Soup Recipe

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Stews

Chinese Chicken & Shrimp Soup

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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)

Directions:
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.

Nutrition information: 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