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PrintAsian Chicken, Shrimp & Wild Rice Soup
In the time the wild rice takes to cook, you can prepare the rest of the ingredients for this brightly flavoured chicken soup. When the rice is ready, the soup can move from stove to bowl almost instantly. All the individual flavours shine as a whole in this Asian-inspired soup.
In the time the wild rice takes to cook, you can prepare the rest of the ingredients for this brightly flavoured chicken soup. When the rice is ready, the soup can move from stove to bowl almost instantly. All the individual flavours shine as a whole in this Asian-inspired soup.
![[+]](/images/uploads/recipes/2010/Nov/12/152_view.jpg)
Asian Chicken, Shrimp & Wild Rice Soup
1/2 cup
wild rice
125 mL
1/2 lb
boneless, skinless chicken breasts, diced
250 g
1 Tbsp
canola oil
15 mL
2 Tbsp
ginger, minced
30 mL
2 cloves
garlic
2 cloves
1 tsp
lemon zest
5 mL
1/4 tsp
red pepper flakes
1.25 mL
8 cups
low-sodium chicken broth
2 L
2 Tbsp
low-sodium soy sauce
30 mL
1 Tbsp
Worcestershire sauce
15 mL
1 Tbsp
lemon juice
15 mL
1 lb
shrimp, large, raw, peeled
450 g
3 cups
baby spinach
750 mL
1 tsp
sesame oil
5 mL
1/2 cup
green onion(s), sliced
125 mL
2 Tbsp
cilantro, fresh, minced
30 mL
Preparation
Serves 8
Cook time :
45 min
|
Preparation time :
20 min
Asian Chicken, Shrimp & Wild Rice Soup
1
Cook wild rice according to package directions, about 45 minutes.
2
Heat oil in large saucepan or Dutch oven. Add diced chicken, minced ginger root, garlic, lemon peel and hot pepper flakes. Sauté gently until very fragrant and the chicken is thoroughly cooked.
3
Pour in chicken broth, soy sauce, Worcestershire sauce and lemon juice. Bring to a boil.
4
Add shrimp. Bring to a boil and simmer until shrimp are cooked. Add spinach and sesame oil. Remove from heat so you don't overcook the shrimp and spinach. Taste and adjust seasonings.
5
Serve with rice, sliced green onions and minced cilantro.
Notes: Try substituting fresh parsley for cilantro.
Total recipe makes 3 L (8 x 375 mL).
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