How To make Spicy Seafood Soup
Stephen Ceideburg 1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and -chopped 24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately. Serves 6 as a soup course, or 3 or 4 as a main dish. From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg
How To make Spicy Seafood Soup's Videos
Day 27 of my ramen challenge - Spicy Seafood Ramen
I have a ramen problem pt. 2:
Help support this cause while I eat instant ramen for 30 days:
Day 1 Spicy Cheesy Ramen:
Day 2 Build Your Own Instant Ramen:
Day 3 Ramen Loaded Baked Potato:
Day 3.5 Spicy Ramen Loaded Baked Potato:
Day 4 Cheesy Ramen with Pan Seared Scallops:
Day 5 Crispy Ramen Airfryer Wings:
Day 6 Ramen Chopped Cheese:
Day 7 Vegemite Ramen:
Day 8 Peanut Butter Ramen:
Day 8.5 Peanut Butter + Vegemite Ramen:
Day 9 Ramen Ice Cream:
Day 10 Baked Ramen Buns:
Day 10.5 Fried Ramen Buns:
Day 11 Crispy Rice & Ramen:
Day 12 Ramen Hotpot for One:
Day 13 Leftover Ramen Stir Fry:
Day 14 Ramen Trail Mix:
Dat 14.5 Ramen Trail Mix 2.0:
Day 15 Ramen Chips with Crab Rangoon Dip:
Day 16 Ramen Nacho:
Day 17 Not Brisket Ramen:
Day 18 Ramen Crunchwrap:
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Day 19 Ramen & BBQ During A Flight:
Day 20 Ramen Candy Corn Butterfinger Donuts:
Day 21 Hangover Ramen:
Day 22 Ramen Potato Pancakes:
Day 22.5 Ramen Cheesy Potato Pancake:
Day 22.75 Air Fried Ramen Potato Ball:
Day 23 Bitter Melon Ramen Soup:
Day 24 Ramen Takoyaki
Day 25 Smoked Ramen with A5 Wagyu:
Day 26 Ramen Bread:
Day 26.25 Fried Ramen Grilled Cheese:
Day 26.5 Spicy Ramen Grilled Cheese:
Day 26.75 Ramen Avocado Toast:
Day 26.9 Double Smoked Bacon Ramen Bread Sandwich:
Day 26.95 Ramen Chaffle:
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Korean Spicy Soft Tofu Stew - Sundubu Jjigae (Itaewon Class)
I’m sure I am not the only one, but there have been too many times where I am watching Korean Drama in the middle of the night, and my mouth is drooling, my stomach and growling, and all I want to do is jump inside the show and take a big bite of the food.
Welcome to a new series where I cook recipes from my favorite Korean Dramas, and the first recipe comes from my all-time favorite drama, Itaewon Class, and their delicious, savory Korean Spicy Soft Tofu Stew - Sundubu Jjigae. Spicy and addicting Korean Spicy Soft Tofu Stew is not only tasty but also super easy to make at home. Get yourself a big bowl of rice and get ready to indulge in Itaewon Class-inspired Sundubu Jjigae this week!
Recipe:
SEAFOOD SOUP | recipe
1 lb large shrimp
4 lobster tails
6-8 muscles
1lb Dungeness crab legs
1 tbsp old bay seasoning
1 tsp black pepper
use as much of these as you like
plantains
sweet potatoes
eddo root
cassava/yucca
carrots
sweet corn
okra
Chopped onions
Chopped garlic
thyme
Chopped green onions
2 habernero peppers
3 tbsp butter
1 tbsp complete seasoning
1 tsp black pepper
2 packs pumpkin soup mix
8 cups hot water
1 cup coconut milk
dumpling recipe:
link to my All-purpose seasoning..
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SEAFOOD STEW RECIPE for winners*
A great seafood stew is simple and delicious to prepare. Print the complete recipe at
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* recipe also appropriate for non-winners
ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.
Bon appétit!
Spicy seafood and meat mixed noodle soup (Jjamppong: 짬뽕)
Today I’m introducing you to jjamppong, a spicy noodle soup full of seafood, meat, and vegetables!
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Korean Spicy Seafood Soup
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♥ Korean Spicy Seafood Soup Full Recipe :
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Korean Spicy Seafood Soup Ingredients:
5x10 Dried seaweed, AKA Konbu or Dashima, soaked in 7 cups of water for 20 min
2 Tbs. Sesame oil
2 Tbs. Gochugaru, AKA Korean red pepper flakes
Thumb size ginger, cut into halves smashed
4 Cloves garlic, smashed
2 Green onion, whole
1/4 tsp. salt
1/8 tsp. pepper
2 dried shiitake mushrooms
1 Fresno, AKA red jalapeño, cut into halves
1/2 of Medium yellow onion, cut into halves
3 Tbs. Fish sauce(3 crabs brand)
10 Clams, soak in salted water for at least 1 hour to get rid of its sand
10 Mussels, cleaned
1/4 cup Calamari, cleaned, cut into 3/4 rings
4 Large shrimps (16/20), peeled and deveined
8 oz. Fresh/dry udon noodles or fresh ramen noodles, cooked by following the directions of the package you are using
Tong ho AKA Crown daisy for garnish, optional
Enoki mushrooms for garnish, optional
Brown beech mushrooms for garnish, optional
Slices of fresno for garnish, optional
Sliced green onion for garnish, optional