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Seafood Soup Filipino Style

This Keto Seafood Soup Filipino Style recipe is a keto-friendly twist on the classic Filipino seafood soup. It features a flavorful broth filled with a variety of low-carb seafood, vegetables, and aromatic herbs and spices. With its rich and comforting flavors, this soup is perfect for warming up on a chilly day while keeping you on track with your ketogenic diet.

30 minutes220 Calories4 Servings
Seafood Soup Filipino Style

Ingredients

  • Mixed Seafood (Shrimp, Squid, Mussels, Fish Fillets)Mixed Seafood (Shrimp, Squid, Mussels, Fish Fillets)1/2 kilo
  • Seafood Broth or WaterSeafood Broth or Water4 cups
  • Coconut CreamCoconut Cream1 cup
  • OnionOnion1
  • Garlic cloves, mincedGarlic cloves, minced3
  • Ginger, peeled and slicedGinger, peeled and sliced1 thumb-sized
  • Bok Choy or CabbageBok Choy or Cabbage1 cup
  • Cucumber, slicedCucumber, sliced1 cup
  • MushroomsMushrooms1 cup
  • Fish Sauce (Patis)Fish Sauce (Patis)2 tablespoon
  • Cilantro or KinchayCilantro or Kinchay1 tablespoon
  • SaltSaltTo taste
  • PepperPepperTo taste

Instructions

  1. 1In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and sliced ginger. Sauté until fragrant and the onion becomes translucent.
  2. 2Add the seafood to the pot and cook for a few minutes until they start to look half cooked.
  3. 3Pour in the fish or seafood broth and bring it to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
  4. 4Add the bok choy or Napa cabbage, sliced zucchini, and mushrooms to the pot. Stir well and let them cook for another 5 minutes or until the vegetables are tender.
  5. 5Stir in the coconut cream and fish sauce. Season with salt and pepper to taste. If desired, add chili flakes for extra spice. Simmer for an additional 2-3 minutes.
  6. 6Remove the pot from the heat and garnish with chopped cilantro.
  7. 7Ladle the Keto Seafood Soup into bowls and serve hot. Enjoy it as a satisfying and nourishing meal while sticking to your keto diet.

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