Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Chicken & Shrimp Soup
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- #12697
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 cups low-sodium chicken broth
2 tablespoons finely chopped fresh ginger root
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 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
added by
THEMOM1
nutrition data
Nutritional data has not been calculated yet.
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