VIETNAMESE SEAFOOD VOLCANO SOUP

Vietnamese Seafood Volcano Soup image

This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.

Provided by Maos Mama

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon chili sauce (I recommend Sriracha)
1 tablespoon tomato sauce
2 medium tomatoes, cut into eighths (about 8 oz)
3 tablespoons fish sauce
2 tablespoons sugar
3 cups chicken stock
2 tablespoons lime juice (tamarind juice can also be used)
8 ounces fish fillets, cut into small pieces
4 ounces scallops, sliced
4 ounces raw shrimp, peeled and de-veined
12 mussels, scrubbed clean
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 leaves cilantro, for garnishing (optional)

Steps:

Heat oil in a wok.
Lightly brown garlic and shallots.
Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
Blend well, then simmer for 2-3 minutes.
Add stock with tamarind juice or lime juice. Bring to a boil.
Add seafood and wine to stock. Bring back to boil.
Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
Taste soup and adjust seasoning to your liking with salt & pepper.
Garnish with cilantro leaves and serve hot.

*** Explore more Vietnamese Seafood Volcano Soup Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #soups-stews #seafood #asian #vietnamese #low-fat #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something