Cooking Index - Cooking Recipes & IdeasHot And Sour Seafood Chowder Recipe - Cooking Index

Hot And Sour Seafood Chowder

Mention seafood chowder, and most people would bring up images of rustic New England. I, on the other hand, think of exotic Southeast Asia and this exciting seafood chowder.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozMedium raw shrimp
1/4 lb 113g / 4ozFirm white fish fillet
  = (such as red snapper)
1   Lemongrass stalk
1 tablespoon 15mlCooking oil
6 cups 1422mlChicken broth
2   Ginger - (quarter-size) - lightly crushed
1   Small whole dried red chili
1/2 cup 118mlCanned straw mushrooms - drained
3 tablespoons 45mlLime juice or lemon juice
1 1/2 tablespoons 22mlFish sauce
1   Green onion - thinly sliced
2 tablespoons 30mlChopped cilantro
1 tablespoon 15mlShredded fresh mint leaves
1 tablespoon 15mlShredded fresh basil leaves

Recipe Instructions

Shell and de-vein shrimp; reserve shells. Cut shrimp in half horizontally. Cut fish into 1/2-inch cubes.

Lightly crush bottom 6 inches of lemongrass; discard remainder.

Prepare spicy broth: Place a large pot over high heat until hot. Add oil, swirling to coat sides. Add shrimp shells; cook until they turn pink, about 30 seconds. Add broth, lemongrass, ginger, and chili; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Strain broth and discard seasonings.

Return broth to pot and heat to simmering. Add shrimp, fish, and straw mushrooms; simmer until shrimp turn pink, about 2 minutes. Stir in lime juice, fish sauce, and green onion.

Combine cilantro, mint, and basil. Ladle soup into bowls and sprinkle with fresh herbs.

This recipe yields 4 to 6 servings.



Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.