Vietnamese Seafood Volcano Soup
Dive into the bold, zesty flavors of Vietnamese Seafood Volcano Soup, a tantalizing combination of fresh seafood, fragrant herbs, and a tangy, spiced broth. This soul-warming dish features a medley of shrimp, squid, mussels, and tender white fish simmered in a vibrant base infused with lemongrass, ginger, garlic, and red chilies. The addition of fish sauce, tamarind paste, and fresh tomatoes brings depth and brightness, while a hint of sugar balances the heat with subtle sweetness. Served over tender rice noodles and topped with fresh cilantro, Thai basil, and a splash of lime juice, this soup bursts with Southeast Asian authenticity. Perfect for seafood lovers and anyone craving a comforting, flavor-packed meal, this recipe is ready in under an hour and is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams shrimp, peeled and deveined
- 200 grams squid, cleaned and sliced into rings
- 500 grams mussels, scrubbed and de-bearded
- 200 grams white fish (e.g., cod), cut into chunks
- 2 pieces lemongrass stalks, crushed
- 2 pieces large red chilies, sliced
- 20 grams ginger, thinly sliced
- 3 pieces garlic cloves, minced
- 3 pieces tomatoes, chopped
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 liter chicken or seafood stock
- 1 tablespoon sugar
- 200 grams rice noodles, cooked according to package instructions
- 2 tablespoons fresh cilantro, chopped
- 10 pieces fresh Thai basil leaves
- 1 piece lime, cut into wedges
Instructions
Prepare the seafood by thoroughly cleaning the shrimp, squid, mussels, and white fish. Pat dry with a paper towel and set aside.
In a large pot, heat a splash of oil over medium heat. Add the lemongrass, ginger, garlic, and red chilies, and sauté for 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for another 3-4 minutes until softened.
Add the chicken or seafood stock, fish sauce, tamarind paste, and sugar to the pot. Stir well and bring the mixture to a boil.
Lower the heat to a simmer and let the broth cook for 10 minutes to develop flavors.
Add the mussels to the pot and cover with a lid. Let them cook for 3-4 minutes until they begin to open.
Add the shrimp, squid, and white fish to the pot. Simmer gently for 5-7 minutes until all the seafood is cooked through. Discard any mussels that remain closed.
Taste the broth and adjust seasoning if necessary, adding more fish sauce, tamarind, or sugar to balance the flavors.
To serve, place cooked rice noodles into individual bowls. Ladle the hot seafood soup over the noodles.
Garnish each bowl with fresh cilantro, Thai basil leaves, and a squeeze of lime juice. Serve immediately and enjoy the explosion of flavors!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 9893 mg | 430% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.4 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 719 mg | 55% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 5784 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
