Seafood Soup With Ginger Broth |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 teaspoon olive oil |
2 garlic cloves, minced |
1 tablespoon fresh gingerroot, peeled and minced |
1 teaspoon lemon peel, grated |
1/4 teaspoon dried red pepper flakes |
4 cups low sodium chicken broth |
1 tablespoon low sodium soy sauce |
1 tablespoon fresh lemon juice |
3 carrots, peeled and sliced thinly |
1/4 lb scallops, diced |
1/4 lb large shrimp, peeled and diced |
1 teaspoon sesame oil |
4 green onions, chopped fine |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Heat oil in large saucepan or Dutch oven.
2. Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
3. Add broth, soy sauce and lemon juice and bring to boil.
4. Add carrots. Reduce heat and simmer gently for 15 minutes.
5. Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.
6. Serve sprinkled with cilantro.
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