Thai Seafood Soup

15 m
Prep Time
15 m
Cook Time
11
Ingredients

Ingredients 4 Servings

  • 1 teaspoon (5 mililiters) canola oil
  • 2 tablespoons (30 mililiters) Thai
  • 4 cup (1 liter) fish or vegetable stock
  • 1/4 cup (60 mililiters) lime juice
  • 1 tablespoon (15 mililiters) brown sugar
  • 4 ounces (112 grams) baby corn, sliced
  • 1 small red bell pepper, sliced
  • 6 ounces (168 grams) thin rice noodles
  • 3 small baby bok choy, quartered
  • 1 pound (500 grams) shrimp, peeled and deveined
  • 1/2 pound (225 grams) white fish, boneless and diced

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Heat canola oil in a large saucepan over medium heat. Add Thai Paste and cook for 1 minute or until fragrant.
  • 2 Add fish or vegetable stock, lime juice, and brown sugar. Bring to boil, then reduce heat and simmer for 5 minutes.
  • 3 Add baby corn, red pepper and rice noodles. Simmer for 5 minutes.
  • 4 Add bok choy, shrimp and fish. Return to boil and simmer for 3 minutes or until the seafood is just cooked.

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