Chinese Chicken & Shrimp Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
5 cups low-sodium chicken broth
2 tablespoons finely chopped fresh ginger
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)

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Directions:

In a 4- to 5-quart pan, combine broth, ginger, and soy sauce.

Bring to 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

This recipe from CDKitchen for Chinese Chicken & Shrimp Soup serves/makes 6