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Thai Seafood Soup

RG

Ingredients

  • 1 pound raw shrimp (peeled and deveined)*
  • 1 pound fresh raw scallops
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 tablespoon freshly minced ginger
  • 1 tablespoon Thai chili paste
  • 2 teaspoons freshly minced garlic
  • 6 cups chicken stock
  • 2 tomatoes, diced
  • 1 cup shredded cabbage
  • 1 carrot, shredded
  • 1 cup fresh bean sprouts
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped Thai basil
  • Diced green onion for garnish

* Use small shrimp or dice into bite-size pieces.

Instructions

  1. In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes.
  2. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.
  3. Add seafood and simmer 8 to 10 minutes until cooked through.
  4. Taste and adjust seasonings before serving.

Yield: 6 to 8 serving.

You can use any firm fish instead of shrimp or scallops.




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