- 15 Min. Prep
- 20 Min. Cook
- 4 – 6 Servings
- 305 Calories per serving
Everyone will surely gather around the table to enjoy this warm, flavorful seafood soup. Made with Knorr Shrimp Bouillon Cubes and shrimp, scallops, clams or any other seafood of your liking, this satisfying and delicious soup will be the best part of your lunch or dinner.
- 1 1/2 cups baby carrots, chopped
- 6 1/2 cups water, divided
- 1 Knorr Shrimp Bouillon Cube
- 6 slices ginger
- 2 tbsp rice wine
- 1 cup small shrimp, peeled and deveined
- 1 cup small scallops
- 1 cup littleneck clams, no shells
- 1/4 tsp white pepper
- 2 tbsp cornstarch
- 4 tbsp water
- 2 tbsp chopped scallions
In a large bowl, place in the shrimp, scallops, and clams.
In a pot of water over high heat, bring it to a boil, place in the ginger, and rice wine. Transfer in the shrimp, scallops, and clams, and quickly blanch them for 15 seconds. (By doing so, the fishy taste will be mostly removed.)
Remove the shrimp, scallops, clams, and place them in ice water. (By doing so, they will stop cooking, and won’t be overcooked.) Remove the ginger, drain, and set aside.
In a pot over high heat, bring 6 cups of water to a boil, place in the carrots, and boil for 10 minutes. Remove the carrots, reserve the water, and let the carrots cool for 5 minutes.
In a food processor, add the carrot and 1/2 cup of water, and purée until smooth. (If you have a hand blender, you could also blend it in the pot directly.)
In the same pot of water over high heat, bring it to a boil. Transfer in the carrot puree and mix well. Also, add the Knorr Shrimp Cube and cook until dissolved. Return the shrimp, scallops, and clams. Bring it to a boil, and pour in the cornstarch starch slurry (2 tablespoons cornstarch and 4 tablespoons water) and stir until thickened. Lastly, add the scallions. Enjoy!