Asian Flavor Seafood Stock

barbara lentz


I love this stock as a base for Asian soups and noodle bowls. It's so flavorful you don't have to use many other ingredients.


☆☆☆☆☆ 0 votes

makes 2 quarts
5 Min
1 Hr
Stove Top


  • 4 c
    shrimp, lobster, and crab shells
  • 8 c
  • 4 clove
    garlic peeled and smashed
  • 2
    bay leaves
  • 2 stalk(s)
    lemongrass halved and cut down the middle
  • 2
    inches peeled ginger sliced
  • 1 tsp
    whole black peppercorns
  • ·
    salt to taste

How to Make Asian Flavor Seafood Stock


  1. Place all ingredients in a large stock pot. Bring to a boil and reduce to a simmer and simmer 1 hour. Strain through a fine mesh strainer lined with cheese cloth and discard solids.
  2. It will last two to three days in refrigerator up to a month when frozen and if you have a pressure canner it would keep for months canned

Printable Recipe Card

About Asian Flavor Seafood Stock

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian

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