My Spicy Tomato Seafood Soup is inspired by one of my favorite Vietnamese Noodle Soups, Bun Rieu. The broth is actually far easier to make than Beef Pho or Pho Ga. In fact you can complete this whole soup within an hour. This broth is simmered in seafood, pork and tomato, making a bursting bomb of umami flavors. It’s highly addictive:) It’s extremely comforting and hits the spot on cold days. Adding herbs and or spices to it makes it pop even more. I also like to use low carb Tofu Shirataki Noodles to make this dish even healthier by cutting the carbs. The crab meatballs is straight protein, made with crab meat, pork, eggs, prawns, and scallops. I make this soup every month and in a huge batch so I can eat it over a span of a few days or share it with my parents. I change up the toppings a lot so it doesn't feel like the same meal. Sometimes I add a ton of herbs to my soup, Thai basil, mint leaves, shredded lettuce, jalapenos, lemons or limes for a more refreshing spin.
But on hungrier or colder days where I'm really feeling the need for a hearty meal, I cut the herbs out and top it off with a sunny side egg for extra protein and heartiness. I even toss in some whole prawns to oomph it up even more.
Talk about a massive protein bowl:) Below is my heartier version.
Spicy Seafood Tomato Soup Recipe by Chef Kathy Fang (Hearty Version)
Ingredients for Crab Meatball:
16 oz real crab meat
1/2 lb ground organic pork
4 whole raw prawns
6 raw sea scallops
1 jar of crab paste: Bach Cua Xao Dau an( found at Asian Supermarkets)
2 tablespoon fish sauce
2 pinches of salt
1/2 tsp white pepper
1/4 cup water
8-12 small dried shrimps: Ha Mei (found at Asian Supermarkets)- soaked in water
Ingredients for Broth:
3 cartons of organic chicken stock
1 jar of crab paste: Bach Cua Xao Dau an (found at Asian Supermarkets)
6 small campari tomatoes
1/2 cup red onions
1/2 cup green onions
2 slices of ginger
4 tablespoon fish sauce
2 tsp sugar
1/2 tsp coriander seeds
1 handful of cilantro
1 small can of tomato paste
lemon wedges to squeeze into the broth before serving
1. Prepare the broth by heating a large stock pot to high heat and adding soybean oil in it. Toss the red and green onions to brown
2. While the onions are browning, chop and mince the scallops to a very fine mince. Place the scallops in a large mixing bowl with ground pork
3. In a food processor, pulse the diced raw shrimp with 3 eggs, and 5-6 dried shrimps that have been soaked in water
4. Pulse into a paste and add into the bowl with scallops and pork. Now add a full jar of crab paste, the fish sauce, water. white pepper, and salt. Mix thoroughly
5. Once the onions are brown, add the remaining dried shrimps that are in the water into the pot along with the water the dried shrimp has been soaking in.
6. Add 3 cut tomatoes into the soup, coriander seeds, cilantro and cover.
7. Once the broth comes to a boil remove lid and add your jar of tomato paste and crab paste. Add fish sauce and sugar as well
8. Now as the broth is boiling, you can start adding your crab pork mixture. Drop it in with a spatula or spoon. They are free formed. The more random the sizes and shapes the better. You want to get small and big chunks floating in the broth
9. Let it boil and cook slowly. Once they start floating to the top you can turn the heat to medium or low and let it just simmer in the broth.
10. After you let it simmer for 15-20 minutes with the crab mixture, add the whole shrimps and let it cook through. Turn heat off and squeeze 2 lemon wedges in. This is optional. I like adding this at the end to give it a fresh citrus pop to the soup.
11. Now to assemble the bowl you need a freshly boiled noodles, drained and placed in the middle of the bowl.
12. Top the noodles with pieces of the crab meatballs (2-3 pieces) and whole shrimps, then ladle soup into the bowl until the soup is just a little over 1/2 the way of the bowl.
13. Garnish with an egg and drizzle siracha into the bowl, mix to make it spicy!!
Twirl the noodles with the broken egg to let the yolk run into the broth
Perfect chopstick-full of egg and noodle ratio. Now that's a darn tasty bite
Go in for another bite with some of those tender pillowy tomatoes and pork meatballs.
You can thank me later for this recipe, after you indulge into this delicious bowl seafood noodle soup.
"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.