Ingredients
- 1 1 quart (32 oz.) chicken or vegetable broth
- 1 cup 1 cup sliced white onion
- 1-1/2 teaspoons 1-1/2 teaspoons fish sauce
- 1/2 1/2 to 1 teaspoon chili oil
- 1-inch piece 1-inch piece of fresh ginger, peeled and sliced
- 1/4 teaspoon 1/4 teaspoon chili flakes
- 1/4 teaspoon 1/4 teaspoon ground coriander
- 1/8 teaspoon 1/8 teaspoon ground cloves
- 4 4 Alaska Seafood portions (4 oz. each), fresh, thawed or frozen
- 2 cups 2 cups (about 8 oz.) fully cooked rice noodles
- 1/2 1/2 to 1 cup enoki mushrooms
- 1/2 1/2 to 1 cup mung bean sprouts
- 1/4 1/4 to 1/2 cup each Thai basil leaves
- 1/4 1/4 to 1/2 cup cilantro leaves
- 4 4 lime wedges
Servings:
Units:
Instructions
- In a large (12-inch) nonstick pan or stockpot, heat broth, onion, fish sauce, chili oil, ginger, chili flakes, coriander and cloves over
- high heat until simmering. Cook 5 minutes or until onion is soft. Rinse any ice glaze from frozen Alaska Seafood portions under cold water.
- Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest
- 5 minutes or until seafood is opaque throughout.
- To serve, place 1/2 cup noodles and a seafood portion in a soup bowl. Ladle on 1 cup broth. Garnish with mushrooms, sprouts, basil leaves,
- cilantro and lime wedge.
- Cook's tip: If using Alaska Crab, omit resting phase. Shell crab, if desired.
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