Picture yourself savoring a warm, aromatic bowl of seafood noodle soup, its fragrant steam mingling with the zesty hint of lime.
This comforting Asian delight is surprisingly easy to prepare, making it a perfect cozy meal for any day.
As the fresh shrimp and squid meld with the savory broth, each ingredient transforms into a symphony of flavors.
Let’s bring this delightful dish to life and enjoy its simple yet indulgent charm.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 ladle
- 1 cutting board
- 1 knife
- 1 set of measuring spoons
- 1 set of measuring cups
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 liter chicken or seafood broth
- 200 grams shrimp, peeled and deveined
- 200 grams squid, cleaned and sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 100 grams bok choy, chopped
- 100 grams bean sprouts
- 2 spring onions, sliced
- 1 red chili, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Seafood Noodle Soup, here’s a timeline that includes prep work, cooking activities, and additional time for reading the recipe instructions:
- Reading & Planning (5 minutes)
- Take time to read through the entire recipe and gather all the necessary equipment and ingredients.
- Prep Work (15 minutes)
- 0 – 10 minutes: Soak the rice noodles in warm water for 10 minutes.
- 0 – 5 minutes: While noodles are soaking, peel and devein the shrimp, clean and slice the squid, chop the bok choy, and slice the spring onions and red chili.
- 5 – 10 minutes: Mince the ginger and garlic.
- 10 – 15 minutes: Drain the rice noodles and set aside.
- Cooking (20 minutes)
- 0 – 2 minutes: Heat vegetable oil in a large pot over medium heat.
- 2 – 3 minutes: Sauté the minced ginger and garlic in the pot until fragrant.
- 3 – 5 minutes: Pour in the chicken or seafood broth and bring it to a boil.
- 5 – 9 minutes: Add the shrimp and squid to the broth and cook until they’re cooked through.
- 9 – 12 minutes: Stir in the fish sauce, soy sauce, bok choy, and bean sprouts.
- 12 – 15 minutes: Add the soaked rice noodles and cook for an additional 2-3 minutes.
- Resting & Serving (5 minutes)
- 0 – 5 minutes: Remove the soup from heat and let it rest. Garnish with spring onions, red chili, and serve with lime wedges. Season with salt and pepper to taste before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the ginger and garlic, sautéing for 1 minute until fragrant.
Pour in the chicken or seafood broth and bring it to a boil.
Add the shrimp and squid to the broth and cook for 3-4 minutes until cooked through.
Stir in the fish sauce, soy sauce, bok choy, and bean sprouts.
Add the soaked rice noodles to the pot and cook for an additional 2-3 minutes.
Remove from heat and let the soup rest for 5 minutes.
Garnish with spring onions, red chili, and serve with lime wedges.
Season with salt and pepper to taste before serving.
Serving Tips
- Steamed Dumplings: Pair with steamed dumplings for a satisfying combination of textures and flavors.
- Kimchi: Serve with a side of kimchi for a spicy and tangy contrast that enhances the soup’s taste.
- Crusty Bread: Offer crusty bread to soak up the flavorful broth, adding a comforting touch.
- Fresh Salad: Complement with a fresh cucumber and carrot salad for a revitalizing crunch.
- Jasmine Rice: Serve alongside jasmine rice to make the meal more filling and balance the flavors.
Storage
Store leftover seafood noodle soup in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove to preserve the flavors and texture.
Freezing
To freeze seafood noodle soup, cool it completely.
Then transfer to airtight containers, leaving space for expansion.
Label with the date and freeze.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat seafood noodle soup, gently warm it on the stovetop over low heat.
Stir occasionally to prevent overcooking the seafood.
Avoid microwaving to maintain texture and flavor.
Final Thoughts
Seafood noodle soup is a delightful and comforting dish. It combines the freshness of seafood with the warmth of a flavorful broth.
Perfect for a quick weeknight meal, it’s nutritious and satisfying.
Adjust the spice level and ingredients to suit your taste preferences.
Enjoy the rich and aromatic experience of this Asian-inspired soup.
Frequently Asked Questions
Can I Substitute the Rice Noodles With Another Type of Noodle?
You can substitute rice noodles with 200 grams of egg noodles or glass noodles. Adjust the cooking time to guarantee ideal texture. Egg noodles may require 5-7 minutes, while glass noodles need 3-5 minutes for perfect tenderness.
What Are Some Common Allergens in Seafood Noodle Soup?
You’ll find common allergens like shellfish in shrimp and squid. Soy sauce contains soy, a frequent allergen. Make certain you check for fish sauce sensitivity. Always verify the broth’s ingredients list for potential allergens or cross-contamination.
How Can I Make the Soup Spicier?
To make the soup spicier, increase the red chili to 2-3 slices, or add 1 teaspoon of chili oil. You can also incorporate 1/2 teaspoon of crushed red pepper flakes for enhanced heat. Adjust to taste.
Is It Possible to Make a Vegetarian Version of This Soup?
Yes, substitute shrimp and squid with tofu or mushrooms. Use vegetable broth instead of chicken or seafood broth. Maintain the same measurements for other ingredients. Adjust seasoning with soy sauce and fish sauce or a vegetarian alternative.
What Are Some Side Dishes That Pair Well With Seafood Noodle Soup?
You can pair it with a crisp Asian slaw featuring 100 grams cabbage, 50 grams carrots, tossed in a lime-soy dressing. Alternatively, serve 4 steamed dumplings or 2 spring rolls per person for a complete meal.
Seafood Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 set of measuring spoons
- 1 Set of measuring cups
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 liter chicken or seafood broth
- 200 grams shrimp peeled and deveined
- 200 grams squid cleaned and sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 100 grams bok choy chopped
- 100 grams bean sprouts
- 2 spring onions sliced
- 1 red chili sliced
- 1 lime cut into wedges
- salt and pepper to taste
Instructions
- Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
- Heat the vegetable oil in a large pot over medium heat.
- Add the ginger and garlic, sautéing for 1 minute until fragrant.
- Pour in the chicken or seafood broth and bring it to a boil.
- Add the shrimp and squid to the broth and cook for 3-4 minutes until cooked through.
- Stir in the fish sauce, soy sauce, bok choy, and bean sprouts.
- Add the soaked rice noodles to the pot and cook for an additional 2-3 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with spring onions, red chili, and serve with lime wedges.
- Season with salt and pepper to taste before serving.
Notes
