Quick Thai Seafood soup
- Number of Servings: 4
Ingredients
1.
Heat oil in stockpot over medium heat. Add garlic and saute 1 to 2 minutes, being careful not to burn it. Add mushrooms and saute 2 minutes. Add bell pepper and saute 2 to 3 minutes longer or until softened.
2.
Pour in broth and clam juice. Add scallops, scallions, lemongrass, and carrot and simmer gently 5 minutes. Add haddock, lime zest, and lime juice. Simmer 5 minutes longer.
3.
Stir in cilantro, ginger, soy sauce, and red-pepper flakes to taste. Remove and discard lemongrass before serving.
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Number of Servings: 4
Recipe submitted by SparkPeople user CATLOVER7731.
# 1 tbsp vegetable or canola oil# 1 tbsp minced garlic (3 lg cloves)# 1 1/2 C sliced button mushrooms (about 10)# 1 med red bell pepper, julienned# 4 C low-sodium chicken broth# 1 C clam juice# 1/2 lb sea scallops, halved# 3 scallions, thinly sliced on diagonal# 2 sm (2") pieces lemongrass (from bottom of stalk), smashed# 1 lg carrot, grated# 1/2 lb haddock or cod fillet, cut into 2" chunks# Freshly grated zest of 1 lime# Freshly squeezed juice of 1 lime# 1/2 C cilantro leaves, chopped# 1 tsp grated fresh ginger# 1 tsp reduced-sodium soy sauce# 1/2 tsp red-pepper flakes
1.
Heat oil in stockpot over medium heat. Add garlic and saute 1 to 2 minutes, being careful not to burn it. Add mushrooms and saute 2 minutes. Add bell pepper and saute 2 to 3 minutes longer or until softened.
2.
Pour in broth and clam juice. Add scallops, scallions, lemongrass, and carrot and simmer gently 5 minutes. Add haddock, lime zest, and lime juice. Simmer 5 minutes longer.
3.
Stir in cilantro, ginger, soy sauce, and red-pepper flakes to taste. Remove and discard lemongrass before serving.
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Number of Servings: 4
Recipe submitted by SparkPeople user CATLOVER7731.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 2.2 g
- Cholesterol: 40.3 mg
- Sodium: 1,314.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.5 g
- Protein: 21.6 g
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