Soup - Asian Shrimp and Vegetable Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 24 oz. fresh or frozen medium raw shrimp, peeled and deveined
16 oz. raw bay scallops
8 green onions
4 tsp. sesame oil
3 ribs of celery, sliced thin diagonally
4 medium carrots, peeled and thinly sliced
16 oz. fresh mushrooms, any variety, stemmed and coarsely chopped
2 T. grated fresh ginger, 2 tsp. ground ginger, or 1 small tube of ginger paste
4 cloves garlic, minced
3 qt. vegetable or chicken stock
1 qt. shrimp stock or clam juice
2 c. shelled edamame
2-3 T. soy sauce, to taste
½ tsp. cayenne pepper (Optional)
2 c. trimmed sugar snap pea pods and/or coarsely shredded bok choy
Reserved green onion slivers for garnish
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Directions: |
Directions:Thaw shrimp and scallops, if frozen. Rinse and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
In a large stockpot, heat the sesame oil over medium heat. Add white parts of the green onions, celery, carrots, and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add vegetable broth, shrimp stock, edamame, soy sauce and, if desired, cayenne pepper to the vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for about 5 minutes or just until the celery and carrots are tender. Add the sugar snap pea pods and/or bok choy and simmer an additional 5 minutes.
Add shrimp and scallops to the stockpot. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.
Makes 12 servings. |
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