chinese chicken & shrimp soup
 
5 cup  low-sodium chicken broth
2 Tbsp  finely chopped fresh ginger
2 to 3 tsp  reduced-sodium soy sauce
12 oz.  boneless, skinless chicken breasts, cut into 1/2-inch cubes
6 oz.  mushrooms, sliced
3 cup  thinly sliced bok choy
1 cup  cubed firm tofu (about 1/2 -inch cubes)
1/2 cup  sliced green onions
8 oz.  small cooked shrimp
1/4 cup  chopped cilantro
  ground red pepper (cayenne) or chili oil (optional)
 
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 
 
from: "duckie ." <jmstwn1607@earthlink 
mm by h peagram 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 42 calories; 3g fat (29.0% calories 
from fat); 14g protein; 3g carbohydrate; trace dietary fiber; 0mg 
cholesterol; 52mg sodium. exchanges: 1 1/2 lean meat; 0 vegetable. 
 
www.peagramfamily.com 
http://www.mompeagram.homestead.com/ 
mompeag...@hotmail.com 
 
-- 
 
(ID: 77503) Mirror: rec.food.recipes: Sat, Jan 10, 2004


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