Low Carb Chinese Fish And Shrimp Soup

• 56-60 ounces Chicken Broth
• 12 Ounce-weights shiitake mushrroms, sliced
• 2 Tablespoons minced fresh ginger root
• 4 Tablespoons Nam Pla fish sauce
• 2 green onions, sliced
• 2 Tablespoons Tamari soy sauce
• 1 Tablespoon sesame oil
• 1/2 Teaspoon chili oil
• 4 Fish Filets Filets of Tilapia or similar fish
• 1 lb. Shrimp
• 3 cups packed chopped bok choy
• 4 Teaspoons unsweetened rice vinegar
• 2 Cloves Garlic (minced)
• 1 Teaspoon Goya Adobo (recommended) or Garlic Salt

1. 1. Bring broth, garlic, mushrooms and ginger to boil in large pot.
2. 2. Reduce heat and simmer 3 minutes.
3. 3. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes.
4. 4. Cut fish filets into 1-2 inch pieces set aside
5. 5. Add bok choy; simmer until choy is tender, about 2 minutes.
6. 6. Add cut fish filets and shrimp
7. 7. Stir in rice vinegar and Adobo (or salt & pepper)
8. 8. Ladle soup into bowls. Sprinkle with green onions and serve.

chicken broth, shiitake, fresh ginger root, fish sauce, green onions, soy sauce, sesame oil, chili oil, filets filets of tilapia, shrimp, bok choy, unsweetened rice vinegar, garlic, garlic

Taken from www.epicurious.com/recipes/member/views/low-carb-chinese-fish-and-shrimp-soup-51492001 (may not work)