By This Spicy Seafood Noodle Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Spicy Seafood Noodle Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Spicy Seafood Noodle Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Soup Base:
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon Thai red curry paste (or gochujang for a Korean twist)
1 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon sugar (optional for a bit of sweetness)
2 cups chicken or seafood stock
1 can (400 ml) coconut milk
2 cups water
1 tablespoon lime juice (or to taste)
1-2 tablespoons chili paste or sriracha (adjust to spice preference)
1/2 teaspoon turmeric powder (optional, for color and flavor)
1 tablespoon tamarind paste (optional for tanginess)
1 tablespoon kaffir lime leaves, finely chopped (optional for added fragrance)
For the Seafood:
1/2 lb shrimp, peeled and deveined
1/2 lb white fish fillets, such as cod or tilapia, cut into bite-sized pieces
1/2 lb mussels (optional)
1/2 lb clams (optional)
For the Noodles:
8 oz rice noodles (or egg noodles)
1 tablespoon sesame oil (for drizzling)
For Garnish:
Fresh cilantro (chopped)
Green onions (chopped)
Lime wedges
Thai bird’s eye chilies (optional, for extra heat)
Sliced red chili (optional, for garnish)
Chili oil or sesame oil (for drizzling)
PREPARATION STEPS
1. Prepare the Soup Base:
Heat vegetable oil in a large pot over medium heat. Add minced garlic and ginger, and sauté for about 2 minutes until fragrant.
Add red curry paste and sauté for an additional 1-2 minutes to bring out the flavors.
Stir in soy sauce, fish sauce, sugar, and water. Let it simmer for 5 minutes, stirring occasionally.
Add the coconut milk, chicken or seafood stock, lime juice, chili paste (or sriracha), and turmeric powder (if using). Stir everything together and bring it to a gentle simmer. Taste and adjust seasoning with more fish sauce, soy sauce, or lime juice if needed.
Add the tamarind paste and kaffir lime leaves (if using). Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
2. Prepare the Noodles:
While the soup is simmering, cook the rice noodles according to the package instructions (usually about 4-5 minutes). Drain and set aside.
Alternatively, you can use egg noodles for a different texture. Drizzle the cooked noodles with sesame oil to prevent sticking.
3. Cook the Seafood:
Add the shrimp, fish, and mussels/clams (if using) to the simmering broth. Cook for about 3-5 minutes, until the shrimp turns pink and the fish is cooked through. If using mussels or clams, make sure they open up. Discard any that remain closed.
4. Assemble the Soup:
Divide the cooked noodles between serving bowls.
Ladle the hot seafood broth and seafood mixture over the noodles.
5. Garnish and Serve:
Top each bowl with chopped cilantro, green onions, sliced red chili, and a lime wedge. Drizzle with chili oil or extra sesame oil for an additional layer of flavor.
Serve immediately, ensuring each bowl gets a good mix of seafood, broth, and noodles.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
