Vietnamese Seafood Volcano Soup

This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.

• Ready In: 1 hr
• Serves: 5-6

Ingredients

• 1  tablespoon  vegetable oil
• 2  garlic cloves, finely chopped
• 2  shallots, finely chopped
• 1  tablespoon chili sauce (I recommend Sriracha)
• 1  tablespoon tomato sauce
• 2  medium tomatoes, cut into eighths (about 8 oz)
• 3  tablespoons fish sauce
• 2  tablespoons sugar
• 3  cups  chicken stock
• 2  tablespoons lime juice (tamarind juice can also be used)
• 8  ounces  fish fillets, cut into small pieces
• 4  ounces scallops, sliced
• 4  ounces raw shrimp, peeled and de-veined
• 12  mussels, scrubbed clean
• 2  tablespoons dry white wine
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  leaves cilantro, for garnishing (optional)

Directions

1. Heat oil in a wok.
2. Lightly brown garlic and shallots.
3. Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
4. Blend well, then simmer for 2-3 minutes.
5. Add stock with tamarind juice or lime juice. Bring to a boil.
6. Add seafood and wine to stock. Bring back to boil.
7. Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
8. Taste soup and adjust seasoning to your liking with salt & pepper.
9. Garnish with cilantro leaves and serve hot.