Seafood soup is often serve as a starter for wedding banquet. You can find them on most Chinese menu but most of the time you don’t get actual seafood or very little of it. This soup reminds me of Sup Mang Cua but more subtle. The crab flavor just stand out more in a soup. Since it’s home made I just had to use whole scallops and shrimps! Enjoy!
1/2 lb shrimps peeled
1/2 lb bay scallops
1/2 cup of peas and carrots mixture
1 cup of tofu cubed
1 cup of mushroom quartered
1 cup of white fungus rough chopped
2-3 chicken legs (you can also use 3-4 can of chicken broth instead)
1 teaspoon of minced garlic
1 teaspoon of minced scallion
1. Cook the chicken legs in 6 cups of water to make a stock.
2. Taste the stock with salt, sugar, fish sauce, and chicken bouillon. It’s ok if it is a little bit salty because once you the vegetable and corn starch it should balance it out.
3. Heat up a pan with cooking oil, scallion, and garlic. Add scallop and shrimp and saute with ground pepper, sugar, and a bit fish sauce. You don’t have to fully cook them.
4. Dissolve about 1/2 cup of cornstarch with cool water.
5. Add cornstarch mixture to the soup and stir. The soup should thicken, then add the rest of the ingredients. If the soup is too thick then add a little bit of water until it’s to your liking.
6. You can add more fish sauce and ground pepper at this point.
8. Garnish with some green onions and you are ready to serve.