Seafood Soup With Ginger Broth
Recipe: #11549
December 17, 2013
Categories: Scallops, Shrimp, Carrot, Asian, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, more
"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."
Ingredients
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
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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.