Thai Seafood Stew
Servings:
x
4
Preparation Time:
12 minutes
Cooking Time:
20 minutes
Cuisine Type:
Thai
Freezable:
Yes
Ingredients:
4 oz rice noodles
1 tbsp canola oil
2 shallots, thinly sliced (~1/4 cup)
2 cloves garlic, minced (~2 tsp)
1/2 cup onion, yellow, chopped
2 1/2 cups chicken broth, canned, low sodium
2 cups tomatoes, canned diced, no salt added, with juice
1/2 cup coconut milk
1 1/2 tbsp vinegar, rice
1 tbsp fish sauce
1 tsp lime zest
2 chilies, green, thinly sliced (~2 1/3 tbsp)
1 tbsp sugar, white granulated
1 lemongrass, outer leaves and top discarded, finely chopped
6 leaves basil, fresh
8 mushroom, button or common white, sliced thin (~2 cups)
12 shrimp, fresh, peeled and deveined (~2 1/2 oz)
1
4 oz scallops, fresh, sea, sliced in half (~3 1/4)
2
1 tbsp lime juice
1/4 bunch cilantro, fresh
Alternatives would be:
shrimp, frozen uncooked
Alternatives would be:
scallops, frozen
Instructions:
Prep
Soak the rice noodles in a bowl of very hot water. Let stand 7 to 10 minutes; drain.
Cooking
Heat oil in a large pot over medium heat.
Cook shallots, garlic and onion until soft, 3 to 5 minutes.
Add broth, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass.
Bring to a boil over medium high heat.
Add 1/2 of the basil leaves; reduce heat to medium low, simmer 10 minutes.
Add tomatoes and mushrooms. Return to a simmer.
Add shrimp, scallops and lime juice, cook 2 minutes.
Divide noodles among 4 bowls; top with broth and seafood.
Thinly slice remaining basil and garnish each portion along with cilantro.
Nutritional Facts
Nutrient
(per serving)
% DV
Calories
315
16%
Total Fat
11g
16%
Saturated Fat
6g
29%
Trans Fat
0g
--
Cholesterol
37mg
12%
Sodium
843mg
35%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
9g
--
Protein
15g
31%
Vitamin A
1275iu
26%
Vitamin C
42mg
69%
Calcium
101mg
10%
Iron
4mg
20%