Seafood Noodle Soup Recipe

Prepare aromatics

Peel and smash the garlic cloves. Slice the ginger into 1/4-inch thick coins and gently bruise them with the side of a knife to release flavor.

In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the smashed garlic and ginger slices and sauté for 1–2 minutes until fragrant but not browned.

Pour in 8 cups chicken broth and 2 cups water. Bring to a gentle simmer, scraping up any browned bits. Add 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1/2 teaspoon sugar and 1/4 teaspoon white pepper. Simmer uncovered on low for 12–15 minutes to let flavors meld.

Taste the broth and adjust seasoning: add more fish sauce or a pinch of salt for umami, or more soy for color. Keep the broth at a gentle simmer while you prepare other components.

If using rice vermicelli, place noodles in a large heatproof bowl and pour boiling water over them to cover. Soak according to package instructions (usually 3–5 minutes) until just tender, then drain and rinse briefly with cold water to stop cooking. If using thin wheat noodles, cook in boiling salted water 2–4 minutes until al dente, then drain and rinse.

Prepare vegetables: rinse bean sprouts and pat dry; julienne carrot if using; thinly slice scallions and chop cilantro.

Divide cooked noodles among 4 large serving bowls. Add a handful of bean sprouts and some julienned carrot to each bowl (reserve some bean sprouts for topping).

Bring the broth back to a gentle simmer. Add crab claws to the broth first (if raw or chilled) and simmer 3–4 minutes to heat through. If claws are pre-cooked, simmer 2 minutes just to warm and infuse flavor.

Add shrimp to the simmering broth and cook 2–3 minutes until they turn pink and opaque. Add the surimi pieces in the last 30–60 seconds—surimi only needs to warm through, not long cooking.

Using tongs or a slotted spoon, distribute the seafood and a generous ladle of hot broth over the noodle bowls so each bowl gets an even mix of shrimp, crab claw and surimi. Taste broth again at this stage and adjust salt or pepper if needed.

Top each bowl with remaining raw bean sprouts for crunch, a sprinkle of sliced scallions and chopped cilantro. Add a lime wedge to each bowl for squeezing.

Offer chili oil or Sriracha on the side so diners can add heat to taste. Finish with freshly ground pepper and optional additional fish sauce or salt to taste.

Serve immediately while hot.