Best 2 Chinese Seafood Soup Recipes

Indulge in a symphony of flavors with our diverse collection of Chinese seafood soup recipes. From the classic Wonton Soup, bursting with succulent shrimp and wonton dumplings, to the fiery Szechuan Seafood Soup, tantalizing your taste buds with its spicy kick, our selection caters to every palate. Dive into the depths of our Wonton Soup recipe, where succulent shrimp and flavorful wonton dumplings dance in a fragrant chicken broth. Experience the harmonious blend of textures and flavors as the tender shrimp and savory dumplings burst with umami in every spoonful. If you crave a bolder experience, embark on a culinary journey with our Szechuan Seafood Soup recipe. Let your senses ignite as the spicy broth, infused with aromatic Szechuan peppers, awakens your taste buds. Discover the perfect balance between heat and flavor as the tender seafood, bathed in this fiery elixir, tantalizes your palate.

Here are our top 2 tried and tested recipes!

CHINESE SHRIMP AND TOFU SOUP

Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

CHINESE SEAFOOD SOUP

Chinese Seafood Soup image

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

Provided by Bergy

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb Chinese wheat noodles or 1/2 lb linguine
2 scallions, peeled & chopped

Steps:

In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
Add cabbage & 1/4 of the chicken stock.
Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
Sprinkle with scallions.

Tips:

Choose fresh seafood. The fresher the seafood, the better the soup will taste. If you can't find fresh seafood, frozen seafood is a good option.
Use a variety of seafood. Don't just use one type of seafood in your soup. A variety of seafood will give the soup a more complex flavor.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a good quality fish stock. The fish stock is the base of the soup, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
Season the soup to taste. Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Garnish the soup with fresh herbs. Fresh herbs, such as cilantro or parsley, will add a pop of color and flavor to the soup.

Conclusion:

Chinese seafood soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its variety of seafood and vegetables, it is a healthy and flavorful soup that can be enjoyed by people of all ages. So next time you're looking for a quick and easy meal, give Chinese seafood soup a try. You won't be disappointed.

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