Quick Thai Seafood soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quick Thai Seafood soup calories by ingredient
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This soup was supposed to be made with chicken broth, but I switched it with veggie and love it. This soup was supposed to be made with chicken broth, but I switched it with veggie and love it.
Number of Servings: 4


    # 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


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.
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.
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.

TAGS:  Fish | Asian | Asian Fish | Soup | Fish Soup |

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