Asian Chicken, Shrimp & Wild Rice Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook wild rice according to package directions, about 45 minutes.
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.
Pour in chicken broth, soy sauce, Worcestershire sauce and lemon juice. Bring to a boil.
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.
Serve with rice, sliced green onions and minced cilantro.
Try substituting fresh parsley for cilantro. Total recipe makes 3 L (8 x 375 mL).
|Per 360 g serving||Amount|
|Saturated Fat||1 g|
|Per 360 g serving||% Daily Value|