Free Recipe Vietnamese Fisherman s Soup
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Vietnamese Fisherman s Soup Recipe
1/2 lb Boneless skinless salmon;
-cut bite-size pieces
1/4 lb Bay scallops; muscles
-removed
1 tb Vegetable oil
1 ts Ground-chile paste
1 ts Minced garlic
5 c Low-sodium chicken stock;
-homemade or canned,
Skimmed of fat
2 Cored ripe tomatoes; cored,
-and
Cut in 1/2 dice
2 c Diced fresh pineapple
1/2 md Onion; sliced 1/4
Lengthwise
2 tb Asian fish sauce
1/4 c Sugar
1/4 ts Salt
1/4 c Fresh lime juice
3 Scallions white and
-light-green parts only; cut
-diagonally 1/4
2 c Bean sprouts
2 tb Chopped sweet basil
2 tb Chopped cilantro
2 tb Fried Shallots; (see recipe)
Vietnamese Fisherman s Soup Preparation
Blanch salmon in boiling water for 10 to 20 seconds. Remove, and drain in a colander. Blanch scallops for 10 seconds; drain. Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook until seafood is just cooked through, about 3 to 5 minutes. Remove from heat, and stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately. Serves 8. Cuisine: Vietnamese Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 65 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 10g Carbohydrate; 5mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 8
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