Noodles with Crab and Shrimp Soup

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Noodles with Crab and Shrimp SoupThis scrumptious noodles recipe is spicy, tangy and fulfilling at the same time. Slippery noodles are cooked in hot shrimp and crab soup that is packed with herbs and spices. The consistency of this soup can be easily changed as per your preferences. As always, I'd recommend adding tofu in this preparation to get more servings. Whole wheat egg noodles or rice noodles can be also used in this recipe. A clear soup version can also be made by reducing the spices to get the lighter version of this tasty noodles preparation. You can sprinkle some grated cheese and ground pepper on top before serving it hot in a bowl. Let's make this irresistible spicy noodle recipe for our friends and family.

Noodles with Crab and Shrimp Soup
Noodles with Crab and Shrimp Soup

Spicy noodles with crab and shrimp soup

Enjoy these slippery egg noodles which are drenched in spicy and scrumptious soup consisting of shredded crab and shrimp meat for a fulfilling serving.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 6

  • 250 gm shrimp meat (shredded)
  • 250 gm crab meat (shredded)
  • 200 gm egg noodles
  • 1 tsp Thai chili paste
  • 1 tsp ginger garlic paste
  • 1 tsp dark soy sauce
  • 1 green chili (finely chopped)
  • 1 onion (finely minced)
  • 3 cups vegetable stock
  • 1/2 tsp oyster sauce
  • coriander sprig (for garnish)
  • 3 tsp peanut oil
  • salt to taste


  1. Parboil shrimp and crab meat in salted water for about 5 to 6 minutes.
  2. Drain all the water and keep aside.
  3. Similarly, boil egg noodles in salted water for about 4 minutes on a medium flame.
  4. Drain all the water and keep the noodles aside.
  5. Take a deep sauce pan and heat peanut oil in it.
  6. Add ginger garlic paste and saute for about 2 minutes.
  7. Add minced onion with Thai chili paste and stir fry for 2 more minutes.
  8. Add parboiled shrimp and crab meat and season with dark soy sauce, oyster sauce and salt.
  9. Toss and stir for about 4 to 5 minutes.
  10. Finally add minced green chili with vegetable stock.
  11. Once stir and simmer for about 15 minutes.
  12. Finally add the noodles and simmer for 4 to 5 minutes.
  13. Take a generous helping in the soup bowl and garnish with coriander sprig.
  14. Serve hot or at the room temperature.


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