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5 cups light clear chicken stock 10 fresh medium shrimp (or 1/4 lb. cooked baby shrimp) 8 water chestnuts 2 green onions 1/2 to 1 tsp. salt
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Wash, shell & de-vein shrimp.
Slice water chestnuts into thin circles. Mince entire green onions. Bring stock to boil with onions & water chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return soup to boil.
Serve.
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