Quick Thai Seafood Soup

By mahto

Ingredients

• 1 Tbsp vegetable or canola oil 1 Tbsp minced garlic (3 lg cloves)
• 1 1/2 c sliced button mushrooms (about 10)
• 1 med red bell pepper, julienned 4 c low-sodium chicken broth
• 1 c clam juice 1/2 lb sea scallops, halved 3 scallions, thinly sliced on diagonal
• 2 sm (2") pieces lemongrass (from bottom of stalk), smashed
• 1 lg carrot, grated
• 1/2 lb haddock or cod fillet, cut into 2" chunks
• Freshly grated zest of 1 lime
• Freshly squeezed juice of 1 lime
• 1/2 c cilantro leaves, chopped
• 1 tsp grated fresh ginger
• 1 tsp reduced-sodium soy sauce
• 1/2-1 tsp red-pepper flakes

Preparation

Step 1

1. HEAT oil in stockpot over medium heat. Add garlic and sauté 1 to 2 minutes, being careful not to burn it. Add mushrooms and sauté 2 minutes. Add bell pepper and sauté 2 to 3 minutes longer or until softened.

2. POUR in broth and clam juice. Add scallops, scallions, lemongrass, and carrot and simmer gently 5 minutes. Add haddock, lime zest, and lime juice. Simmer 5 minutes longer.

3. STIR in cilantro, ginger, soy sauce, and red-pepper flakes to taste. Remove and discard lemongrass before serving.

NUTRITION (per serving) 200 cal