Thursday, October 17, 2013

seafood soup pasta

Weather is getting cold, which means soup season is here! This dish looks complicating, but it only takes 30 minutes to cook. No sugar is added, yet it has very sweet flavor from all the ingredients. My 2 and half year old loved it and so did my hubby. Hope your family will like it, too. Happy cooking! (The recipe is for four large servings)


Spaghetti -1 box (or however much you need)

Onion - 1 small (chopped)
Garlic - 2 cloves (minced)
Bacon - 3 slices (chopped)
Carrots - 2 medium (cubed)
Mushroom - 4 medium (sliced) 

Chicken stock - 5 cups **see TIPS
Tomatoes (can) - 1 can (chopped)

Shrimp (no tail) - 1 cup 
Salmon - 1 fillet
Tilapia (or white) fish - 1 fillet

Salt & Pepper - 1 tsp each
Tomato ketchup - 2 TBS
Milk - 1/3 cup
Oregano (dried) -  2 tsp
Basil (dried) - 2 tsp


  1. Chop/slice onion, carrots, mushroom, garlic and bacon. Size should be anywhere from 1/2 inch to 1 inch. 
  2. Cut salmon and tilapia into 2 inch chunks. Rub lightly with salt and pepper.
  3. Take off the tails off shrimp (optional). 
  4. Cook spaghetti as instructed on the box. Rinse with cold water and mix with 1 TBS of olive oil. 


  1. In at least 5 quart pot, heat 1/2 TBS of olive oil. When it's hot, add onion and fry for 3 minutes, or until transparent. Add in 1 TBS of minced garlic. Add in bacon. Fry for another 3 minute. Add in carrots and fry for extra 3 minutes.
  2. Add in chicken stock and canned tomatoes. Bring it to boil. Take out the white stuff on top of the pot.
  3. Add in shrimp, salmon and tilapia. Let it simmer under medium heat for 10 minutes. 
  4. Add in seasonings and stir lightly (don't mix too hard or you'll break the fish into small pieces). Cover and let it simmer for 10 more minutes. Check the taste and adjust according to your taste.


  1. In a bowl, add desired amount of cooked spaghetti. Pour in the soup & yummy seafood. 
  2. Garlic bread or Grilled cheese sandwich goes well this dish, too!


  • For chicken stock, use the carton or can version, which has lighter taste than the Chinese stock cubes. If you don't like the flavor of chicken stock, you can use water instead.  

1 comment:

  1. It's definitely soup season. I love soup. I've been making lots of soup recently. I do it the easy way. Just dump whatever ingredients I have into water, boil it and call it soup! :)