Real Recipes From Real Home Cooks ®

asian flavor seafood stock

Recipe by
barbara lentz
beulah, MI

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.

yield serving(s)
prep time 5 Min
cook time 1 Hr
method Stove Top

Ingredients For asian flavor seafood stock

  • 4 c
    shrimp, lobster, and crab shells
  • 8 c
  • 4 clove
    garlic peeled and smashed
  • 2
    bay leaves
  • 2 stalk
    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

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