Seafood soup with ginger broth
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Oil |
| 2 | Garlic cloves -- minced | |
| 1 | tablespoon | Ginger root -- minced |
| 1 | teaspoon | Lemon peel -- Grated |
| ¼ | teaspoon | Red pepper flakes |
| 4 | cups | Chicken broth |
| 2 | tablespoons | Fish sauce |
| 1 | tablespoon | Lemon juice |
| 3 | Carrots -- sliced thinly | |
| ¼ | pounds | Scallops -- diced |
| ¼ | pounds | Shrimp -- diced |
| 1 | teaspoon | Sesame oil |
| 4 | Green onions -- chopped | |
| Fine | ||
| 2 | tablespoons | Cilantro -- chopped |
Directions
Heat oil in large saucepan or Dutch oven, Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
Add stock, fish sauce and lemon juice and bring to boil.
Add carrots. Reduce heat and simmer gently for 15 minutes.
Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked. Serve sprinkled with cilantro.
Recipe By : Bonnie Stern, Simply HeartSmart Cooking From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File