Seafood Soup With Ginger Broth

20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #11549

December 17, 2013



"An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce."

Original is 4 servings

Nutritional

  • Serving Size: 1 (399.5 g)
  • Calories 120.2
  • Total Fat - 3.4 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 42.5 mg
  • Sodium - 1574.6 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5.4 g
  • Protein - 10 g
  • Calcium - 66.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in large saucepan or Dutch oven.

Step 2

Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.

Step 3

Add broth, soy sauce and lemon juice and bring to boil.

Step 4

Add carrots. Reduce heat and simmer gently for 15 minutes.

Step 5

Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.

Step 6

Serve sprinkled with cilantro.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh seafood for this recipe.
  • If you prefer a stronger flavor, substitute fish sauce for the soy sauce.

  • Substitute fish sauce for soy sauce - this will add a stronger, more distinct seafood flavor to the soup.
  • Substitute white wine for the chicken broth - this will add a subtle sweetness and depth of flavor to the soup.

Vegetarian Variation Replace the scallops and shrimp with 1/2 cup cooked white beans, 1/2 cup cooked chickpeas, and 1/2 cup cooked lentils. Cook for 15 minutes before serving.



Coconut Rice: A fragrant and flavorful accompaniment to the seafood soup. The mild sweetness of the coconut rice complements the savory ginger broth and provides a nice balance to the dish.


Stir-Fried Bok Choy: This simple yet flavorful side dish is the perfect complement to the Coconut Rice and Seafood Soup. The combination of garlic, ginger, and soy sauce gives the bok choy a savory flavor that pairs nicely with the mild sweetness of the coconut rice. The crunchy texture of the bok choy also provides a nice contrast to the creamy soup.




FAQ

Q: Can I use fish sauce instead of soy sauce?

A: Yes, if you like the flavor of fish sauce, you can substitute it for the soy sauce in this recipe.



Q: Can I use vegetable broth instead of chicken broth?

A: Yes, vegetable broth can be used in place of chicken broth in this recipe.

2 Reviews

TeresaS

I cut the recipe in half but kept the seafood amount the same...this has a wonderful ginger flavor...very easy to prepare...next time I think I'll sprinkle some sesame seeds on top...made for Billboard tag game...

5.0

review by:
(28 Feb 2019)

ImPat

I scaled back for 2 serves and decided to leave the prawns/shrimp and scallops with roe attached whole as I like chunky soup and added some mussels and soba noodles for some carb factor and omitted the coriander/cilantro as I am not a fan of it otherwise made as per recipe and thoroughly enjoyed, the flavour of ginger was so soothing with the meatiness of the seafood. Thank you Mikekey made for Pick Me tag game under the 48 hour rule.

5.0

review by:
(14 Dec 2017)

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Fun facts:

This Seafood Soup with Ginger Broth is a classic Chinese dish that is believed to have been created by the famous Chinese chef and author, Ching-He Huang.

The lemon peel used in this recipe is a popular ingredient in many Asian dishes, and was originally brought to Asia by merchants from the Middle East during the Silk Road trading era.