25-Min Crab Noodle Soup with Tamarind
Quick Vietnamese crab noodle soup with tamarind paste, fresh herbs, and rice noodles. A bright, tangy seafood broth that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 28g
Ingredients
- 8 oz crab meat (fresh or canned, drained)
- 6 oz shrimp, peeled and deveined
- 8 oz rice vermicelli noodles
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 6 cups chicken or seafood broth
- 1 tbsp tomato paste
- 2 cups fresh herbs and greens (Thai basil, cilantro, mint, lettuce)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Stir in tamarind paste, fish sauce, and tomato paste until combined, about 1 minute.
- 3
Add shrimp and crab meat, then simmer 3-4 minutes until shrimp turn opaque.
- 4
Meanwhile, cook rice noodles in a separate pot of boiling salted water until tender, about 4 minutes. Drain.
- 5
Divide noodles among bowls and ladle hot broth and seafood on top.
- 6
Top with fresh herbs and greens. Serve immediately with lime wedges and extra fish sauce on the side.
Tools you’ll need
- large pot (4-quart or larger)
- separate pot for noodles
- ladle
- wooden spoon
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