Low Carb Chinese Fish And Shrimp Soup Recipe

Name: Low Carb Chinese Fish And Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 56-60 ounces Chicken Broth; 12 Ounce-weights shiitake mushrroms, sliced; 2 Tablespoons minced fresh ginger root; 4 Tablespoons Nam Pla fish sauce; 2 green onions, sliced; 2 Tablespoons Tamari soy sauce; 1 Tablespoon sesame oil; 1/2 Teaspoon chili oil; 4 Fish Filets Filets of Tilapia or similar fish; 1 lb. Shrimp; 3 cups packed chopped bok choy; 4 Teaspoons unsweetened rice vinegar; 2 Cloves Garlic (minced); 1 Teaspoon Goya Adobo (recommended) or Garlic Salt

Servings: persons

56-60 ounces Chicken Broth
12 Ounce-weights shiitake mushrroms, sliced
2 Tablespoons minced fresh ginger root
4 Tablespoons Nam Pla fish sauce
2 green onions, sliced
2 Tablespoons Tamari soy sauce
1 Tablespoon sesame oil
1/2 Teaspoon chili oil
4 Fish Filets Filets of Tilapia or similar fish
1 lb. Shrimp
3 cups packed chopped bok choy
4 Teaspoons unsweetened rice vinegar
2 Cloves Garlic (minced)
1 Teaspoon Goya Adobo (recommended) or Garlic Salt

1
1. Bring broth, garlic, mushrooms and ginger to boil in large pot.
2
2. Reduce heat and simmer 3 minutes.
3
3. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes.
4
4. Cut fish filets into 1-2 inch pieces set aside
5
5. Add bok choy; simmer until choy is tender, about 2 minutes.
6
6. Add cut fish filets and shrimp
7
7. Stir in rice vinegar and Adobo (or salt & pepper)
8
8. Ladle soup into bowls. Sprinkle with green onions and serve.

2496

kcal

Calories

Fat

Carbs

463

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 56-60 ounces Chicken Broth, 12 Ounce-weights shiitake mushrroms, sliced, 2 Tablespoons minced fresh ginger root, 4 Tablespoons Nam Pla fish sauce, and more.

Yes, Low Carb Chinese Fish And Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Carb Chinese Fish And Shrimp Soup

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