Vietnamese Seafood Volcano Soup Recipe

Name: Vietnamese Seafood Volcano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

483

kcal

Calories

Fat

Carbs

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 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 garlic cloves, finely chopped, 2 shallots, finely chopped, 1 tablespoon chili sauce (I recommend Sriracha), and more.

Yes, Vietnamese Seafood Volcano 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.

Vietnamese Seafood Volcano Soup

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