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–+ servings
savory asian seafood broth

Asian Seafood Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Asian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup
  • 1 Stirring spoon

Ingredients
  

  • 500 grams mixed seafood shrimp, mussels, and squid, cleaned
  • 1 liter fish or vegetable stock
  • 200 grams mushrooms sliced
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 green onions chopped
  • 1 carrot julienned
  • 1 red chili sliced
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions
 

  • Heat vegetable oil in a large pot over medium heat.
  • Add minced garlic and grated ginger, sauté until fragrant.
  • Pour in the fish or vegetable stock and bring to a simmer.
  • Add mushrooms, carrot, and chili, cooking until tender.
  • Stir in soy sauce, fish sauce, and sesame oil.
  • Add the mixed seafood to the pot and cook until just done.
  • Season with salt and pepper to taste.
  • Remove from heat and let it rest for 5 minutes.
  • Ladle the soup into bowls and garnish with chopped green onions and cilantro leaves.

Notes

To enhance the flavors, consider adding a splash of lime juice before serving. Adjust the spice level by varying the amount of red chili based on your preference. For a creamier texture, you can add a small amount of coconut milk during the simmering stage. This soup is versatile, so feel free to experiment with different types of seafood or add noodles for a more filling meal.
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