Easy 30-Minute Seafood Noodle Soup: The Ultimate Comfort Bowl
Looking for a quick yet impressive dinner? This Easy 30-Minute Seafood Noodle Soup combines the freshest seafood with tender noodles in a savory broth that tastes like it’s been simmering all day. Perfect for busy weeknights or special occasions, this recipe brings restaurant-quality flavors right to your kitchen table.
Why You’ll Love This Recipe
Ever wondered how to make that amazing seafood soup from your favorite Asian restaurant? Our fool-proof recipe delivers restaurant-quality results with simple pantry ingredients. Whether you’re a seafood lover or just starting to explore ocean flavors, this soup hits all the right notes.
Secret Tips for the Easy 30-Minute Seafood Soup
- Choose Your Seafood Wisely: Fresh shrimp, and firm white fish make the perfect combination
- Quick-Cooking Rice Noodles: They soak up all the amazing flavors while staying perfectly tender
- Umami-Rich Mushrooms: A mix of button and shiitake mushrooms adds depth and texture
- Master Stock Base: A combination of seafood and chicken stock creates the perfect foundation
30-Minute Seafood Noodle Soup Recipe That Anyone Can Make
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Simple Ingredients
For the Broth:
- 4 cups seafood stock
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions
- 1 large potato
For the Soup:
- 1 livre of mixed seafood (shrimp, squid), If you like mussels, you can add them to the recipe.
- 8 oz de champignons mélangés, tranchés
- 8 oz rice noodles
- 2 cups baby spinach
- Fresh lime and cilantro for serving
Easy Steps
- Quick Broth Base (10 minutes):
- Mélanger les bouillons, et la sauce de poisson.
- Bring to simmer
- Prep While Broth Simmers (5 minutes):
- Slice mushrooms
- Clean seafood
- Soak noodles in hot water
- Final Assembly (15 minutes):
- In a large pressure cooker, sauté the onion in butter.
- Ajoutez les calmars, les épices, le gingembre, l’ail, le bouillon, t la sauce de poisson. Juste en dessous du niveau des poignées, ajoutez la pomme de terre entière et laissez cuire.
- Once the potato is cooked, blend it with some broth and a small cup of raw shrimp, then pour it back into the pot.
- Add the remaining shrimp, the cut vermicelli, the mushrooms, spinach, and soy sauce to the soup.
- Salt and pepper to taste, and let it simmer for 15 minutes. Serve hot.
Why This Recipe Works Every Time
- Quick cooking method preserves seafood’s natural sweetness
- Balanced flavors from Asian condiments
- Easy-to-find ingredients from any grocery store
- Foolproof timing for perfectly cooked seafood
Make It Your Own
- Seafood Options: Try scallops, squid, or crab
- Noodle Choices: Rice noodles, egg noodles, or udon
- Veggie Add-ins: Bok choy, carrots, or snow peas
- Spice Level: Add chili oil or sriracha to taste
Storage Tips
- Keep broth separate from noodles and seafood
- Store in refrigerator up to 2 days
- Best enjoyed fresh for optimal seafood texture
Common Questions Answered
- Best seafood substitutes? Any fresh seafood works
- No fish sauce? Use extra soy sauce and a dash of Worcestershire
- Gluten-free option? Use rice noodles and tamari instead of soy sauce
- Meal prep tips? Prepare broth ahead, add seafood when reheating
This soul-warming seafood noodle soup is more than just a meal – it’s a bowl of comfort that brings the taste of your favorite seafood restaurant right to your kitchen. Perfect for chilly evenings, special occasions, or any time you’re craving a bowl of something special.
Remember: The key to perfect seafood soup is timing and fresh ingredients. Follow our easy steps, and you’ll have a restaurant-worthy dish in just 30 minutes!
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