Ginger Yuzu Kosho Seafood Soup

ai
Jennifer

Cuisine: Asian
Categories: Seafood

This Ginger Yuzu Kosho Seafood Soup is a flavorful and aromatic dish that combines the zesty citrus notes of yuzu kosho with the warmth of ginger. The combination of seafood and coconut milk creates a rich and comforting soup perfect for any occasion.

Ginger Yuzu Kosho Seafood Soup

Difficulty: MEDIUM

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1-2 tbsp yuzu kosho paste
  • 4 cups seafood stock
  • 1 cup coconut milk
  • 12 oz mixed seafood (shrimp, scallops, mussels)
  • 1 red bell pepper, sliced
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Directions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, garlic, and ginger. Sauté until fragrant.
  3. Stir in the yuzu kosho paste and cook for another minute.
  4. Pour in the seafood stock and coconut milk. Bring to a simmer.
  5. Add the mixed seafood and bell pepper. Cook for 5-7 minutes until the seafood is cooked through.
  6. Season with soy sauce, salt, and pepper.
  7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.