Spicy seafood noodle soup

3 servings Prep: 10 mins, Cooking: 30 mins
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This broth-based Asian-inspired seafood soup is both light and packed with flavour!

By Independent Contributor February 14 2022
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Ingredients (18)

3 tbsp sesame oil
6 garlic cloves — finely chopped
1 tsp fresh ginger — finely chopped
3 fresh green chillies — halved vertically, with the seeds in (adjust according to your preference)
1 tbsp red chilli powder
1 tbsp smoked paprika
1 tbsp sesame seeds
120 g cabbage — roughly chopped
10 button mushrooms — thinly sliced
2 tbsp dark soy sauce
2 tbsp fish sauce
5 cup chicken stock
1 1/2 tsp rice vinegar
9 prawns — shelled
10 calamari tubes
3 small rounds dried egg noodles
dried chilli flakes — optional
lemon — optional
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Method:

Pour sesame oil into a wok, add the aromatic veggies (garlic, ginger and chilli) and sauté on a low heat for 3–4 minutes to release the aromas.

Increase the heat to high and add chilli powder, smoked paprika and sesame seeds, and sauté for another 4 minutes, until the spices are slightly toasted.

Add the cabbage and mushrooms and stir-fry until they’ve sweated slightly.

Pour in fish sauce and soy sauce directly around the sides of the wok (not onto the veggies).

Pour in the chicken stock, followed by the rice vinegar.

Bring the soup to the boil and then add the prawns and calamari and cook for about 5 minutes.

Add dried noodle rounds to the soup and cook for 10–15 minutes. (Alternatively, cook the noodles separately in plain water according to package instructions and set aside once ready.) If using udon noodles, add them to the soup slightly later as they’re not dried and need less cooking time.

Once ready, serve with a squeeze of lemon juice and a sprinkle of dried chilli flakes to taste.

Tips

⁃ The spiciness of the soup is adjustable but note that both the chilli powder and paprika are great for the rich colour (and smoky flavour) of the soup

⁃ Pouring the soy sauce and fish sauce directly to the hot wok (instead of pouring it into the veggies) makes a  difference in the flavour

⁃ There’s no need to add salt to this dish (unless you prefer) because the fish oil and soy sauce are both highly salty. For this reason, use reduced-salt or unsalted chicken stock. Remember you can always add salt at the end, but you can’t remove it… so don’t go too heavy on the salt

⁃ Cooking the noodles in the seafood soup is a smart shortcut that ensures that the noodles absorb the seasoning and flavours well, however they may be cooked separately in salted water just as well

⁃ The seafood need not be thawed when cooked (if it is frozen). You may opt for deshelled prawns if preferred… however, note that the shells pack a whole lot of seafood flavour

⁃ Adding chopped green onions to the aromatic veggies is a great option if preferred

⁃ Increase the soup volume – if desired – by adding water or stock and allowing to simmer for a few minutes before serving

Reprinted with permission from Reneiloe Rakgantswana from Renyummy Taste, follow along on Instagram for more.



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