A flavorful seafood soup with a zesty ginger broth, perfect for a light yet satisfying meal.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil enhances the flavor of the broth.
Add the garlic, ginger, lemon peel, and red pepper flakes to the saucepan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth, soy sauce, and lemon juice, then bring to a boil.
Taste the broth and adjust the seasoning if needed.
Add the sliced carrots to the broth, reduce the heat, and simmer for 15 minutes.
Simmering gently helps the carrots retain their shape and texture.
Add the scallops, shrimp, and green onions to the soup and cook until the seafood is just done, about 3-4 minutes.
Avoid overcooking the seafood to keep it tender.
Serve the soup hot, garnished with fresh cilantro.
Add the cilantro just before serving for a burst of freshness.
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