Shrimp Crab Tomato Noodle Soup Recipe

Prepare broth

In a large soup pot or Dutch oven, combine 6 cups broth and 2 cups water. Stir in 3 tablespoons tomato paste until dissolved. Add 1 cup canned diced tomatoes and 1 tablespoon white wine (if using). Bring to a gentle simmer over medium heat.

Once simmering, add 1 teaspoon fish sauce, 1 teaspoon soy sauce and 1 bay leaf. Keep the pot at a low simmer while you prepare the aromatics, about 10 minutes, stirring occasionally.

Sauté aromatics

While the broth simmers, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 1 cup finely chopped yellow onion and cook until translucent, about 4–5 minutes.

Add 4 teaspoons minced garlic and 1 teaspoon grated fresh ginger; cook, stirring, 30–45 seconds until fragrant. Stir in 1 teaspoon smoked paprika and 1 teaspoon red chili flakes; cook 15 seconds to bloom the spices. Transfer the aromatics into the simmering broth, scraping any browned bits into the pot.

Season the broth with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt or heat now; remove bay leaf before serving (or leave in for more flavor and remove later).

Cook noodles

If using rice vermicelli, soak according to package directions (usually 3–5 minutes in hot water) until pliable but not mushy; drain and set aside. If using egg noodles, bring a separate pot of salted water to a boil and cook noodles until just al dente (about 3–4 minutes for thin egg noodles). Drain, rinse briefly under warm water to prevent sticking, and set aside.

Cook seafood

Bring the broth back to a gentle simmer. Add 1 cup corn kernels and 1 cup diced roma tomatoes to the pot; simmer 3 minutes. Add 12 shrimp to the broth and cook until opaque and curled, about 2–3 minutes depending on size. Gently stir in 8 oz lump crab meat and cook 1–2 minutes just to warm through (do not over-stir to keep lumps intact).

If your noodles are cooked separately, divide cooked noodles among bowls now. If you prefer the noodles in the pot, add them to the simmering broth for 30–60 seconds to finish cooking, then proceed to ladling.

Turn off heat or keep broth very low. Stir in 3 cups baby spinach until wilted, about 30 seconds. Add 3 thinly sliced green onions and 1/2 cup chopped cilantro. Stir in 2 tablespoons fresh lime juice and, if using, 1/2 teaspoon crushed red pepper for extra heat. Adjust seasoning with additional salt or fish sauce to taste.

Serve

Ladle the hot soup over prepared noodles in bowls (or distribute noodles from pot). Make sure each bowl gets an even portion of shrimp and crab. Garnish with additional cilantro and green onions if desired, and serve with lime wedges on the side.