Cantonese Seafood Soup Recipes

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CHINESE SEAFOOD SOUP



Chinese Seafood Soup image

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

Provided by Bergy

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb Chinese wheat noodles or 1/2 lb linguine
2 scallions, peeled & chopped

Steps:

  • In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
  • Add cabbage & 1/4 of the chicken stock.
  • Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
  • Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
  • Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
  • Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
  • Sprinkle with scallions.

CANTONESE SEAFOOD SOUP



Cantonese Seafood Soup image

Make and share this Cantonese Seafood Soup recipe from Food.com.

Provided by foodart

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 garlic cloves, crushed
3 fresh ginger
3 fresh lemongrass
1 quart chopped clams with juice
2 quarts chicken broth
1 1/2 lbs rockfish fillets, 2 inch pieces
1 lb shrimp
12 green mussels
1/2 head napa cabbage leaf, 2 inch pieces
3 tablespoons oyster sauce
1 cup chinese rice wine
salt
white pepper
sesame oil
2 stalks green onions, shredded
1 fresh parsley leaves, Chinese

Steps:

  • In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.

Nutrition Facts : Calories 461.4, Fat 13.1, SaturatedFat 2.4, Cholesterol 228, Sodium 2632.7, Carbohydrate 8.3, Fiber 0.3, Sugar 1.6, Protein 57.2

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