Best Hot And Sour Seafood Soup Recipes

THAI HOT AND SOUR SEAFOOD SOUP

Thai Hot and Sour Seafood Soup image

I love hot and sour soup and i found this recipe and i thought i would post it even thought i am not a big fan of scallops. From the kitchen of Martin James.

Provided by Xexe383

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb small fresh shrimp, shelled and deveined (shells reserved)
1/2 lb scallops
2 tablespoons fish sauce
1 teaspoon salt
4 kaffir lime leaves
3 lemongrass, stalks cut into 1 inch pieces
2 quarts chicken stock
2 green onions, sliced julienne
6 shiitake mushrooms, sliced
2 green serrano chilies, seeded and chopped
1 red serrano chilie, seeded and slivered
3 tablespoons fresh cilantro, chopped
1 tablespoon lime zest
3/4 cup lime juice

Steps:

Combine shrimp shells with stock, Green chiles, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot.
Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Strain.
Return liquid to pot and place over medium-high heat and bring to a boil.
Add shrimp and scallops and cook for 1 minute.
Stir in fish sauce and lime juice.
Add chopped cilantro, slivered red chili, shiitake slices, and green onions.
Stir and ladle into individual bowls.

Nutrition Facts : Calories 192.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 66.4, Sodium 1683.5, Carbohydrate 18.7, Fiber 1, Sugar 7.1, Protein 19.1

HOT-AND-SOUR SEAFOOD SOUP

Hot-and-Sour Seafood Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces
1 tablespoon minced peeled ginger
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
4 ounces shiitake mushrooms, stemmed and sliced
1/4 cup cornstarch
2 plum tomatoes, cored and cut into large chunks
12 ounces firm white fish (such as pollock), cut into 1-inch pieces
6 ounces bay scallops
2 tablespoons balsamic vinegar

Steps:

Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.

Nutrition Facts : Calories 200, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 46 milligrams, Sodium 274 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 25 grams