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Vietnamese Seafood Volcano Soup

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“This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.”
READY IN:
1hr
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a wok.
  2. Lightly brown garlic and shallots.
  3. Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
  4. Blend well, then simmer for 2-3 minutes.
  5. Add stock with tamarind juice or lime juice. Bring to a boil.
  6. Add seafood and wine to stock. Bring back to boil.
  7. Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
  8. Taste soup and adjust seasoning to your liking with salt & pepper.
  9. Garnish with cilantro leaves and serve hot.

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