Summer Seafood Soup
DATE: September 27, 2022
- Time: 1 hr
- Serves: 4
Featured product
Spice Spice Baby
Asian 6 Spice
Spice Spice Baby Refill
Asian 6 Spice
- 2 ounces cooked white fish in small chunks (I used Halibut)
- 2 ounces cooked Salmon
- 6 ounces cooked Dungeness crab, meat shucked except for the larger claws
- 8 large shrimp peeled and deveined
- ¼ lb. rice noodles cooked per the package instructions
- 1 tsp Healthy On You® Spice Spice Baby spice blend
- 1 14 ounce can coconut milk
- 2 tbsp fish sauce
- 1 tbsp green or red curry paste
- 2 tbsp lime juice & the zest of the lime
- 4 cups seafood or crab stock (I used the shells from the shrimp and crab and boiled them in water for 1 hour)
- 1 cup potatoes diced into ½ inch cubes
- 1 cup cooked yellow or white corn shucked
- fresh basil or thai basil for garnish
Directions
- Strain the homemade stock and discard the shells.
- Add the stock to a soup pot and bring to a gentle boil.
- Add the potatoes, curry paste, fish sauce, Healthy On You® Spice Spice Baby spice blend and half the corn. Cook for 20 minutes.
- Add the lime juice and lime zest and continue to boil for another 10 minutes.
- Add the shrimp to the broth and cook for 5 minutes, then add the fish and crab meat until just heated-30 seconds to one minute.
- Portion the rice noodles into each bowl. Then add the shrimp and sprinkle the remaining corn about the bowls.
- Add the chunky soup to each bowl, top with crab claws and garnish with basil. YUM!
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