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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