Spicy Shrimp Soup

By scottsdalejulie

Ingredients

• Ingredients:
• Broth:
• 4 4 4 cups seafood stock (you can make your own or buy pre made)
• 2 2 2 cups water
• 1 1 1 stalk lemongrass, bruised in several places with the back of a large knife
• 2 2" 2" knob ginger root, sliced
• 2 2 2 cloves garlic, smashed
• shiitake mushroom stems, reserve caps for later, cleaned with damp towel
• 2 3 2 3 2 or 3 stalks Thai basil (substitute a little mint if not available)
• 1/4 1/4 1/4 tsp. white pepper
• 1 1 1 tsp. reduced sodium soy sauce
• Plus:
• 1/2 1/2 1/2 cup shiitake mushroom caps, sliced thin
• 4 4 4 cups bok choy or baby bok choy, sliced, keeping the stems and leaves separate
• 1/2 1/2 1/2 cup water chestnuts (rinse and drain canned)
• 5 to 6 5 to 6 1/4" 1 each sea bass (or other firm fleshed white fish) cut into 1/4" thick slices, sea scallops and large shrimp or about 1 lb. your favorite similar combination seafood
• 1 8 1 8 1 - 8 ounce package shirataki tofu noodles, spaghetti style, rinsed in cool water and drained
• 1 1/2 1 1/2 1/2 cups bean sprouts
• sesame oil, optional
• to 20 to 30 broth. Place all of the ingredients for the broth into a large pot. Bring to a simmer on high heat, reduce heat, cover and simmer for about 20 to 30 minutes. After the broth is done strain into a clean pot.

Preparation

Step 1

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