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Hai Xian Geng (海鮮羹) – Thickened Seafood Soup
More recipes: Chinese recipes · Asian soups · All Asian recipes
Hai Xian Geng (海鮮羹) – Thickened Seafood Soup
Laura Chen
4
20 minutes
30 minutes
300
Chinese
Main course
Hǎixiān Gēng is a Chinese stew with shrimp, squid and mussels in fish stock. Ginger, soy sauce and sesame oil season it, and cornstarch thickens the broth into a velvety soup.
Ingredients
- 200 g shrimp, peeled and deveined
- 200 g squid, cut into rings
- 200 g mussels, cleaned
- 1 liter fish stock
- 100 g bamboo shoots, cut into strips
- 2 carrots, thinly sliced
- 100 g shiitake mushrooms, sliced
- 2 scallions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 piece of ginger (about 2 cm), finely chopped
- 2 garlic cloves, finely chopped
- Salt and pepper, to taste
- 1 tbsp cornstarch, mixed with 2 tbsp water
- Cilantro, for garnish
Instructions
- 1. Bring the fish stock to a boil in a large pot.
- 2. Add the ginger and garlic and simmer for 5 minutes.
- 3. Add the carrots, bamboo shoots and mushrooms to the stock and cook for 10 minutes.
- 4. Add the shrimp, squid and mussels to the stock and cook for 5 more minutes, until the seafood is done.
- 5. Stir in the soy sauce, sesame oil and the cornstarch dissolved in water to thicken the soup.
- 6. Season with salt and pepper.
- 7. Serve garnished with scallions and cilantro.
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More recipes: Chinese recipes · Asian soups · All Asian recipes