Winter Melon Soup with Shrimp & Chicken
Delicate winter melon simmered in a savory broth with tender shrimp and chicken, finished with ginger and scallions. A light, restorative Chinese dinner that's naturally gluten-free.
- Total time
- 45 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1.5 lbs winter melon, peeled and cubed
- ½ lb chicken breast, diced
- ½ lb shrimp, peeled and deveined
- 3 slices (1/4-inch thick) ginger, sliced
- 6 cups chicken stock
- 3 whole scallions, chopped
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 1 to taste salt and white pepper
Instructions
- 1
Peel winter melon and remove seeds. Cut into 1-inch cubes; set aside.
- 2
Cut chicken breast into 0.5-inch dice. Rinse shrimp under cold water.
- 3
Bring stock to a boil in a large pot over high heat. Add ginger slices.
- 4
Add diced chicken to boiling stock. Simmer 8 minutes until just cooked.
- 5
Add winter melon cubes and shrimp. Simmer 4 minutes until shrimp turns opaque.
- 6
Stir in soy sauce and sesame oil. Taste and adjust salt and white pepper.
- 7
Transfer to bowls. Garnish with chopped scallions. Serve hot.
Tools you’ll need
- large pot (4-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- soup bowls
- ladle
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