Quick Thai Seafood Soup
No need for takeout with this quick and easy soup recipe at hand.
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1 tbsp organic vegetable oil
1 tbsp minced garlic
1 cup sliced button mushrooms
1/2 red bell pepper, julienned
2 cups low-sodium chicken broth
2 cups water
1 cup clam juice
3 scallions, thinly sliced on diagonal
2 small (2″) pieces lemongrass (from bottom of stalk), smashed
1 large carrot, grated
3/4 lb haddock or cod fillet, cut into 2″ chunks
Freshly grated zest of 1 lime
Freshly squeezed juice of 1 lime
1/4 cup cilantro leaves, chopped
1 tsp grated fresh ginger
1 tsp reduced-sodium soy sauce
1/2 tsp red-pepper flakes
1. Heat oil in large pot over medium heat. Add garlic and saute 1 to 2 minutes, being careful not to burn it.
2. Add mushrooms and saute 2 minutes. Add bell pepper and saute 2 to 3 minutes more, or until softened.
3. Pour broth, water, and clam juice into pot. Add scallions, fish, lime zest, and lime juice.
4. Simmer 5 minutes more. Stir in cilantro, ginger, soy sauce, and red-pepper flakes. Remove and discard lemongrass before serving.
Nutritional Facts per serving
Calories 103.7 cal
Fat 3.2 g
Saturated fat 0.4 g
Cholesterol 35.2 mg
Sodium 214.5 mg
Carbohydrates 4.7 g
Total sugars 1.9 g
Dietary fiber 1 g
Protein 13 g
Healthy Recipe Courtesy of Rodale Recipe Finder
Photo: Ellie Miller