Spicy Asian Seafood Soup
This soup of ginger, red chili flakes, and mussels will warm you to your core on a chilly day.
- 2 tsp minced ginger
- 1 cup sliced scallions, 1/4 inch thick
- 1/8 to 1/4 tsp red chili flakes
- 2 14.5 oz cans reduced sodium chicken broth
- 12 medium mussels, scrubbed
- 1/2 lb bay scallops, rinsed
- 1/2 lb medium shrimp, peeled & deveined
- Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame.
- Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 24 (14%)
(4%)Total Fat 3g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.