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Home > Recipes > Seafood Entrees | Soups and Stews | Low Carb Recipes > Seafood and Vegetable Combination Soup

Seafood and Vegetable Combination Soup




Serving Size: 8

Preparation Time: 20 minutes


5 cups Basic Chinese Chicken Stock
2 tsp fresh ginger -- finely chopped
100 g squid -- 3 oz
cleaned and cut into thin strips
200 g fish fillets -- 6oz
cut into bite size pieces
100 g oysters -- 3oz
shelled and cleaned
100 g scallops -- cleaned, 3oz
125 g broccoli flowerets -- 4oz
250 g spinach leaves -- 8oz roughly chopped
250 g Chinese cabbage -- 8oz diced
125 g snow peas -- 4oz trimmed
30 g Chinese mushrooms -- 1oz 4-5 dried
Soak in hot water for 30 minutes.
Discard stems and slice into quarters
5 shallots -- diced
1 medium soft tofu block -- cut in 16 pieces
1 tablespoon fresh coriander -- chopped
freshly ground black pepper to taste


Add ginger to the stock and bring to the boil in a large saucepan.

Add seafood and simmer until cooked - 1 minute for the oysters and scallops, and 3 minutes for the fish fillets and squid.

Remove seafood from the saucepan and keep warm.

Add vegetables to the stock Bring to the boil, reduce heat and simmer for 3 minutes.

Add bean curd and simmer for 2 minutes.

Return seafood to the saucepan.

Simmer for 1 minute to heat through.

Season with pepper, garnish with fresh coriander and serve

Per Serving (excluding unknown items):

123 Calories; 3g Fat (22.2% calories from fat); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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