Quick Thai Seafood Soup

No need for takeout with this quick and easy soup recipe at hand.

November 30, 2012

Serves: 6
Prep:  10min
Cook: 12min
Total: 22min

  • 1 tbsp organic vegetable oil
  • 1 tbsp minced garlic
  • 1 cup sliced button mushrooms
  • 1/2 red bell pepper, julienned
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup clam juice
  • 3 scallions, thinly sliced on diagonal
  • 2 small (2") pieces lemongrass (from bottom of stalk), smashed
  • 1 large carrot, grated
  • 3/4 lb haddock or cod fillet, cut into 2" chunks
  • Freshly grated zest of 1 lime
  • Freshly squeezed juice of 1 lime
  • 1/4 cup cilantro leaves, chopped
  • 1 tsp grated fresh ginger
  • 1 tsp reduced-sodium soy sauce
  • 1/2 tsp red-pepper flakes




1. Heat oil in large pot over medium heat. Add garlic and saute 1 to 2 minutes, being careful not to burn it.

2. Add mushrooms and saute 2 minutes. Add bell pepper and saute 2 to 3 minutes more, or until softened.

3. Pour broth, water, and clam juice into pot. Add scallions, fish, lime zest, and lime juice.

4. Simmer 5 minutes more. Stir in cilantro, ginger, soy sauce, and red-pepper flakes. Remove and discard lemongrass before serving.

Nutritional Facts per serving

Calories                 103.7 cal
Fat                         3.2 g
Saturated fat          0.4 g
Cholesterol            35.2 mg
Sodium                  214.5 mg
Carbohydrates       4.7 g
Total sugars           1.9 g
Dietary fiber           1 g
Protein                   13 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Ellie Miller

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