Chicken soup with Coldwater Shrimps

Chicken soup with Coldwater Shrimps

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Ingredients

For 4 people

Cream

  • 150 grams peeled coldwater shrimps
  • 50 grams chicken fillet, boned and skinned
  • 3 cup(s) of chicken broth
  • 50 grams finely chopped spring onion
  • 20 grams green peas, fresh or frozen
  • 0.67 cup(s) of corn starch dissolved in 1/2 cup of water

Chicken soup with Coldwater Shrimps Directions

    • Cut chicken fillet into dices. Put in 3 cups of boiling water. Boil for 5 minutes, and then add shrimps and peas.
    • Pour in the chicken broth, season with salt and ground pepper. Pour a thin stream of dissolved cornstarch, stirring, until thickening. Reduce the heat.
    • Boil on a slow heat for 2-3 minutes. Serve.
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