Seafood Soup With Ginger Broth

Prep Time
Cook Time
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"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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



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

review by:
(28 Feb 2019)


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.

review by:
(14 Dec 2017)