Ingredients for Seafood Soup With Ginger Broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- zest of 1 lemon
- 1/4 teaspoon red pepper flakes
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 cup carrots, chopped
- 1 pound sea scallops, halved if large
- 1/2 pound large shrimp, peeled and deveined
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 1/4 cup fresh cilantro, chopped
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How to Make Seafood Soup With Ginger Broth
- Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat.
- Add 2 cloves minced garlic, 1 tablespoon grated fresh ginger, zest of 1 lemon, and 1/4 teaspoon red pepper flakes (or more, to taste).
- Cook gently for 2-3 minutes, stirring frequently, until fragrant.
- Pour in 6 cups of fish or chicken broth, 2 tablespoons soy sauce (or fish sauce), and 2 tablespoons fresh lemon juice. Bring to a boil.
- Add 1 cup chopped carrots and reduce heat to low. Simmer gently for 15 minutes, or until carrots are tender.
- Add 1 pound sea scallops (halved if large), 1/2 pound peeled and deveined shrimp, 1 teaspoon sesame oil, and 2 tablespoons chopped green onions.
- Cook for 3-5 minutes, or until seafood is opaque and cooked through. Do not overcook!
- Serve immediately, garnished with 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
4g
Carbs
3g
