Spicy Seafood Ramen Recipe
Recipe information
Make Spicy Seafood Ramen in just 35m. Ramen noodles w. jumbo shrimp, scallops, white fish, tomato, onion, mushroom, & mixed veggies in spicy Tom Yum herb broth
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Spicy Seafood Ramen
Ingredients
Broth & Aromatics
Seafood
Noodles & Vegetables
Finishing & Garnish
Broth & Aromatics
1. Prepare aromatics
Crush the lemongrass stalks with the back of a knife and slice into 2-inch pieces. Slice the galangal (or ginger) thinly. Smash the garlic cloves and thinly slice the shallot. Halve and dice the tomato.
2. Build broth
In a large pot, combine 6 cups water or stock, lemongrass, sliced galangal (or ginger), kaffir lime leaves (if using), smashed garlic, sliced shallot, and fresh chilies. Bring to a gentle simmer over medium heat.
3. Season broth
Add 2 tablespoons tom yum paste, 2 tablespoons fish sauce, 1 tablespoon soy sauce, the diced tomato, and 1 teaspoon sugar. Stir to dissolve the paste. Lower heat and simmer gently for 12–15 minutes to allow flavors to infuse. Taste and adjust salt/acid: add more fish sauce for saltiness or up to 1 tablespoon more lime juice for brightness.
Seafood
4. Prepare seafood
While broth simmers, pat shrimp, scallops, and fish dry with paper towels and season lightly with a small pinch of salt and a few turns of black pepper. Keep seafood chilled until ready to add.
5. Cook seafood in broth
After the broth has simmered 12–15 minutes, strain out and discard the large aromatics (lemongrass pieces, galangal slices, kaffir leaves) if you prefer a clear broth, or leave them for more intense flavor. Return broth to a gentle simmer. Add the white fish chunks first and simmer 2–3 minutes until nearly opaque. Add scallops and simmer 1–2 minutes, then add shrimp and cook 1–2 minutes more, until shrimp are pink and scallops are just cooked through. Do not overcook seafood.
Noodles & Vegetables
6. Cook noodles
In a separate pot, bring water to a boil and cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–5 minutes for dried) until just al dente. Drain and rinse briefly under warm water to stop cooking and remove excess starch.
7. Add vegetables
As seafood is finishing in the simmering broth, add mushrooms and mixed vegetables to the broth and simmer 1–2 minutes until vegetables are tender-crisp. Stir in bean sprouts (if using) and half the sliced green onions and simmer 30 seconds to wilt slightly. Taste broth again and adjust seasoning with additional fish sauce, soy sauce, or lime juice as needed.
8. Combine noodles and broth
Divide the cooked noodles between serving bowls. Ladle the hot spicy Tom Yum seafood broth, seafood, and vegetables over the noodles so seafood finishes cooking in the hot soup if needed.
Finishing & Garnish
9. Finish flavors
Stir 1 teaspoon sesame oil into each bowl or into the broth pot for a subtle nutty note. If you want extra heat, drizzle 1 teaspoon chili oil or chili crisp per bowl.
10. Garnish and serve
Top each bowl with remaining sliced green onions, a handful of cilantro leaves, and a sprinkle of toasted sesame seeds if using. Serve immediately with lime wedges on the side for squeezing over the soup.
Local Coupons
No local coupons found for this recipe's ingredients.