Seafood Hot Pot Soup
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PREP TIME: 1 hour
SERVES: 2 to 4
TOTAL COOKING TIME: 4 hours
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INGREDIENTS
- 2 Tbsp Candy Rocks
- Bay Leaves (5 leaves)
- ¼ Tsp Kosher Salt
- Tsp Pork Bouillon Powder
- 1 Bunch Scallion
- 1 Tsp Black Pepper
- 4 oz Jar Spicy Crab Seafood Soup Paste
- 2 Vidalia Sweet Onion, Divided
- 4 oz Straw Mushrooms
- ½ lb Fresh Raw Shrimp
- ½ Fresh Scallop
- ½ lb Chowder Fish
- Dry Fried Red Onion
- Fresh Basil
- Bean Sprouts
- Vegetables (Lettuce, Bok Choy, Napa Cabbage, Bamboo Shoots, pea pods)
- Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles]
DIRECTIONS
- Using a large soup pot, fill 2/3 of pot with cold water and slowly bring to boil.
- Add Candy Rocks, Kosher Salt to pot.
- Clean, remove Ginger skin. Cut Ginger into thin slices.
- Using a small frying pan, fry Ginger on both sides until golden brown. Add Ginger to Pot of Soup
- Clean Scallion. Cut scallion head into 1 inch in length pieces. Add to Pot of Soup
- Peel Sweet Onion. Cut onion into thin slices.
- When Pot of Soup boils, lower heat to Low. Add Spicy Crab Seafood Soup Paste, Sweet Onion, Bay leaves, straw mushrooms
- Cook over low heat for 4 hours.
- Wash and cut vegetables (Lettuce, Bok Choy, Napa Cabbage, Bamboo Shoots, pea pods)
- Place seafood broth into Hot Pot, bring to boil.
- Cook raw shrimp, scallop, chowder fish, vegetables in hot soup until done
- Serve seafood soup with Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles, Dry Fried Red Onion, Bean Sprouts, Fresh Basil, lime and sliced sweet onion