Asian Chicken and Shrimp Soup

This recipe comes from Penzey's catalogue with some minor adjustments by yours truly. Perfect for summer meals, and any variation of vegetables works equally well; so it's a winner all 'round!
  • 2 quarts chicken stock
  • 1/2 - 1 lb. chicken, skinned, boned and cubed (I use white meat only)
  • 1 lb. small to medium shrimp (when I use small shrimp, I leave them whole)
  • 1 stalk lemon grass, chopped
  • 1/2 tsp ground ginger
  • 1 tsp white pepper
  • 1 large pinch saffron threads
  • 1/2 - 1 tsp salt
  • 1 large ear of corn, kernels removed
  • 1 cup bean sprouts
  • 1 cup frozen peas
  • 1 medium leek, thinly sliced
  • 2 tsp peanut oil
  • 1 tsp cayenne pepper (I sometimes use Japanese Nanami Togarashi and just sprinkle to taste)
  • 3 tbsp fresh lemon juice (one lemon)

If you're using a powdered stock base or canned stock, omit the salt called for. Simmer the stock over medium heat with the lemon grass, ginger, white pepper, saffron strands and salt for 30 minutes. While that is happening, parboil the corn, sprouts, and peas, each individually, for no more than a minute or two, drain into a colander and set aside.

Shell and devein the shrimp and cut into pieces approximately the same size as the chicken (halves or so). Dust on both sides with the cayenne. Heat peanut oil in a skillet and sauté the leek and remove. Repeat the process for the chicken until not quite cooked through, and do the same for the shrimp.

Skim the lemon grass from the stock with a slotted spoon and add the chicken, shrimp and vegetables. Add lemon juice and heat through for five minutes. Taste and add the extra 1/2 tsp salt if necessary. Serve garnished with chopped chives.

  • Yields: 2 quarts of soup or 8 about servings
  • Preparation Time: 50 minutes
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