My spicy seafood soup is the perfect recipe on a cold day or for a much needed jolt that clears your sinuses and warms you up by increasing your blood circulation.
Seafood
- Shrimp.
- Clams.
- Scallops.
- Blue Crabs. (Optional)
Spices | Vegetables | Fruits
- McCormick Spicy Season All
- Celery.
- Parsley.
- Garlic.
- Onion.
- Scallion.
- Bok choy.
- Lemon and Lime.
- Habanero Pepper
Thoroughly wash then season the clams, scallops and shrimp with McCormick season all and the fresh juice from one lemon.
Finely chop the celery, onions, parsley, habanero, scallion and garlic. Then, light stir-fry in very little oil until the aromatic smells are released – this takes less than five minutes and the herbs and vegetables are still crisp.
Add the stir-fried aromatic spices and the star anise to the seafood in the pot and pour boiling water over both. Add a chicken bouillon cube. Bring the pot up to medium heat. Let simmer, chop the bok choy into big pieces, and add to the soup when the seafood and spices are almost done.
When the flavors are perfectly melded and the bok choy is steamed, serve while hot with a slice of fresh lime.
Yum!
