Try this Seafood Soup with Ginger Broth recipe, or post your own recipe for Seafood Soup with Ginger Broth

Servings: 8 Servings (it was enough for 4 of us…main course and I ‘expanded’ the recipe)

Ingredients

1 ts Oil
2 Garlic cloves — minced (I used three)
1 tb Ginger root — minced
1 ts Lemon peel — Grated (didn’t have any but I am sure it would be good.)
4 ts Red pepper flakes
4 c Chicken broth (I made Turkey stock and used it….4 days post turkey day! I used all I made which is probably closer to 6 cups. I followed the recipe in “Joy of Cooking”)
2 tb Fish sauce
1 tb Lemon
3 Carrots — sliced thinly
1/4 lb Scallops — diced (I used about 1 lb of mussels instead cause the kids love mussels and they are cheap. I cooked them in their shells so no dicing)
1/4 lb Shrimp — diced (I used about 1 lb of shrimp and I didn’t dice)
1 ts Sesame oil (forgot this)
4 Green onions — chopped Fine
2 tb Cilantro — chopped

Preparation

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