Seafood Soup With Ginger Broth

"An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce."
photo by breezermom photo by breezermom
photo by breezermom
photo by teresas photo by teresas
photo by Deantini photo by Deantini
Ready In:




  • Heat oil in large saucepan or Dutch oven.
  • Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
  • Add broth, soy sauce and lemon juice and bring to boil.
  • Add carrots. Reduce heat and simmer gently for 15 minutes.
  • Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.
  • Serve sprinkled with cilantro.

Questions & Replies

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  1. blubing
    Loved this recipe. Added cubed tuna steak, sliced water chestnuts, a few pieces of alaria (seaweed), an eight ounce bottle of clam juice, and a few splashes of fish sauce (and no soy sauce). It was really delicious. A great "base" recipe I've returned to a few times since.
  2. Francys S.
    Flavorful, delicious and spicy! Great for cold days or when your recovering from a bad cold (which was may case).
  3. tvoellinger
    This is SO good! I just substituted panfish fillets cut into pieces that we catch, cut into pieces, instead of the seafood. Marvelous! I will certainly be making this again, and probably with the seafood.
  4. hammadjamila
    This is indeed a very good base. I added shredded cabbage and a little bit of cooked brown rice to make it heartier. I also added more lemon juice and a dash of fish sauce as a personal preference. I used a frozen seafood mix, which made it very easy and affordable.
  5. breezermom
    I really enjoyed this soup! So light and flavorful. Loved that I could have seafood and not spend a fortune, because of the small amounts required. The red pepper flakes gave a wonderful bite of heat, and the lemon zest was perfect. Thanks so much for sharing this wonderful recipe!


  1. Edward Y.
    I subbed lobster for the scallops and added dried porcini mushrooms at the end just before serving. Came out really good!!
  2. Francys S.
    I substituted chicken broth with seafood broth and also added more lemon juice and more seafood (clams). I also used small (rather than large shrimp (so it cooked much faster). It was delicious! Great recipe! Really flavorful and spicy!


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