chinese seafood soup recipe

Written ByJenny Smyth Posted on
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The Best chinese seafood soup recipe

I’m so excited to share with you one of my family’s favorite recipes, Chinese Seafood Soup. This hearty and comforting soup has been a staple in our household for years, and it’s perfect for any occasion.

Whether we’re looking for a quick and easy dinner after a long day or hosting a gathering for friends and family, this soup never fails to impress. The combination of succulent seafood, flavorful broth, and crunchy vegetables is a winning combination that everyone loves.

My kids ask for it by name, and my husband requests it whenever he’s feeling under the weather. It’s truly a dish that warms the heart and soul.

I first discovered this recipe while traveling in China, where I was amazed by the variety of seafood options available. As I watched the chefs expertly prepare the soup, I knew I had to learn how to make it at home.

After some trial and error, I perfected the recipe and have been sharing it with friends and family ever since. The key to making this soup truly special is in the technique – you have to use the freshest ingredients possible, including the seafood, vegetables, and herbs.

Don’t be afraid to experiment with different types of seafood or add your own favorite spices to give it an extra boost of flavor.

Chinese Seafood Soup

4.6 from 601 votes

A light and savory soup filled with tender shrimp, scallops, and fish in a delicate ginger and scallion broth. This classic Chinese soup is quick to prepare and perfect as a starter or light meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Broth

6 cups chicken or fish stock
2 slices fresh ginger (about 1 inch each)
2 green onions, cut into 2-inch pieces
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt to taste
White pepper to taste

For the Seafood

8 ounces medium shrimp, peeled and deveined
6 ounces scallops, halved if large
6 ounces white fish fillet (such as cod or tilapia), cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon rice wine or dry sherry

For Garnish

2 green onions, thinly sliced
1 tablespoon cilantro leaves

👨‍🍳Directions

1In a large pot, combine the chicken or fish stock, ginger slices, and green onion pieces.
2Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes to infuse the flavors.
3The broth should become fragrant and slightly golden.
4While the broth simmers, prepare the seafood.
5In a medium bowl, toss the shrimp, scallops, and fish pieces with cornstarch and rice wine until evenly coated.
6Let marinate for 5 minutes; the cornstarch will help tenderize and thicken the soup slightly.
7Remove the ginger slices and green onion pieces from the broth using a slotted spoon and discard.
8Increase heat to medium-high and bring the broth back to a gentle boil.
9Add the marinated seafood to the boiling broth.
10Cook for 3 to 4 minutes, stirring gently, until the shrimp turn pink and curl, the scallops become opaque, and the fish flakes easily with a fork.
11Do not overcook.
12Stir in the soy sauce and sesame oil.
13Season with salt and white pepper to taste.
14The soup should have a balanced savory flavor with a hint of warmth from the pepper.
15Ladle the soup into bowls and garnish with sliced green onions and cilantro leaves.
16Serve immediately while hot.

🔧Equipment

Large pot
Cutting board
Knife
Measuring spoons
Ladle
Soup bowls

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 30g

📝Notes

For a richer broth, use homemade stock. You can also add vegetables like bok choy or mushrooms during the last few minutes of cooking. Adjust the amount of white pepper to your preferred level of spiciness.

Watch Video Of How Chinese Seafood Soup Works

This Chinese seafood soup is always a good idea for any occasion because it is elegant enough for a dinner party yet simple enough for a weeknight meal. I serve it at family gatherings and everyone from my parents to my kids enjoys a bowl.

To store leftovers, let the soup cool completely and keep it in an airtight container in the fridge for up to two days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened too much.

For serving ideas, try it with steamed rice or crispy wontons on the side. You can also garnish with fresh cilantro and sliced green onions for extra color and flavor.

This recipe has become a staple in my kitchen, and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Chinese Seafood Soup

1. Can I use frozen seafood for this soup?

Yes, frozen seafood works fine. Just thaw it completely in the refrigerator overnight or under cold running water. Pat it dry before adding to the soup to avoid watering down the broth.

2. What type of fish is best for Chinese seafood soup?

Firm white fish like cod, halibut, or tilapia are good choices. They hold their shape during simmering and have a mild flavor that pairs well with the broth. Avoid oily fish like salmon because the taste can be too strong.

3. Can I make this soup ahead of time?

You can prep the broth and vegetables a day ahead, but add the seafood just before serving. If you add the seafood too early, it will overcook and become tough when reheated. Store the broth separately in the fridge.

4. How do I thicken the soup properly?

Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir it into the simmering broth and cook for one minute until it thickens. Do not add the cornstarch directly to hot liquid or it will clump.

5. What can I use instead of egg ribbons?

You can leave out the egg or use silken tofu cut into small cubes for a similar soft texture. The tofu will add protein without changing the flavor much. If you want the ribbons, beat the egg and drizzle it in slowly while stirring the soup gently.

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