Seafood Noodle Soup Recipe

Toast aromatics

Heat a dry skillet over medium heat. Add halved shallots and the halved ginger pieces. Toast, turning occasionally, until edges are browned and fragrant, about 4–6 minutes. Remove and set aside.

In a large stockpot, combine 10 cups water and 4 cups chicken or fish stock. Add toasted shallots and ginger, star anise, cinnamon stick, cloves and black peppercorns.

Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 25–30 minutes to allow spices and aromatics to infuse the broth.

After simmering, remove the solids with a slotted spoon or strain the broth into a clean pot. Return strained broth to low heat and season with 3 tbsp fish sauce, 1 tsp sugar and 1 tsp salt. Taste and adjust seasoning — more fish sauce for umami, a pinch more salt if needed.

While the broth simmers, prepare seafood: pat shrimp and squid dry with paper towels. If using larger shrimp, butterfly or cut in half lengthwise for even cooking. Keep crabmeat and fish tofu chilled until ready to add.

About 6–8 minutes before serving, bring the broth to a gentle simmer. Add fish meatballs and simmer 3 minutes to heat through.

Add fish tofu and imitation crab meat, simmer 1–2 minutes — these are pre-cooked and only need to be warmed.

Add squid rings and simmer 1–2 minutes until just opaque and tender (avoid overcooking).

Finally add shrimp and simmer 1–2 minutes until pink and cooked through. Shrimp cook quickly; remove pot from heat as soon as shrimp are done to prevent toughness.

If you prefer, remove a small ladle of hot broth and pour over seafood in a separate bowl to check doneness — all proteins should be opaque and firm but tender.

Prepare rice noodles according to package instructions: for dried flat rice noodles, soak in hot water for 8–12 minutes or cook briefly in boiling water until just tender, then drain and rinse under cold water to stop cooking. For fresh pho noodles, blanch in boiling water 10–20 seconds until pliable, then drain.

Divide the drained noodles among 4 serving bowls (about 2.5 oz noodles per bowl).

Arrange warmed seafood and fish meatballs on top of the noodles in each bowl, distributing shrimp, squid, crabmeat, fish tofu and meatballs evenly.

Ladle the hot strained broth (with a small amount of the simmered seafood juices) over the noodles and seafood, filling each bowl to just below the rim.

Garnish each bowl with 3/4 tbsp fried shallots, about 1/4 cup sliced leek, a handful (about 1/2 cup) bean sprouts, some Thai basil leaves and cilantro. Add sliced fresh chili or a drizzle of Sriracha to taste. Serve lime wedges on the side to squeeze over before eating.

If desired, mix 1 tsp sesame oil with 1 tsp neutral oil and drizzle a little over each finished bowl for aroma.

Serve immediately while hot. Provide extra fish sauce, Sriracha or lime at the table for individual seasoning.