Chicken and Shrimp Soup

(Makes 6 Servings)


  • 1 cans (4 1/4 oz.) Geisha® Tiny Shrimp, drained
  • 1 cans (8 oz.) Geisha® Bamboo Shoots, drained
  • 1 cans (14.5 oz.) Geisha® Bean Sprouts, drained
  • 1/2 -1 lb. chicken, skinned, boned and cubed
  • 2 quarts chicken stock
  • 2 green onions
  • 1 stalk lemon grass, chopped
  • 1/2 Tbsp. ground ginger
  • 1 cup frozen peas
  • 1 Tbsp. white pepper
  • 1 pinch saffron threads
  • 2 Tbsp. soy sauce
  • 2 Tbsp. peanut oil
  • 1 Tbsp. cayenne pepper
  • 3 Tbsp. lemon juice


  1. Simmer the stock over medium heat with the lemon grass, ginger, white pepper, saffron strands and salt fo 30 minutes. While that is happening, parboil the spourts and peas, each individually, for no more than a minute or two, drain into a colander and set aside.
  2. Cut Tiny Shrimp and chicken into pieces approximately the same size. Dust on both sides with the cayenne.
  3. Heat peanut oil in a skillet, saute the green onion and remove. Repeat the process for the chicken until not quite cooked through, and do the same for the shrimp.
  4. Skim the lemon grass from the stock with a slotted spoon and add the chicken, shrimp ,Bamboo Shoots and Bean Sprouts. Add lemon juice and heat for five minutes.