Cheese Seafood Spicy Noodle Soup芝士海鮮辣麵湯
A contemporary Hong Kong fusion soup combining traditional spicy broth with creamy melted cheese, fresh seafood, and silky noodles. The cheese adds richness while the chili provides heat, creating a comforting yet exciting bowl.
01Ingredients
- 200g shrimp, peeled and deveined
- 150g squid, sliced into rings
- 200g fresh egg noodles
- 1000ml seafood stock
- 100g cheddar cheese, shredded
- 3 cloves garlic, minced
- 1 piece ginger, sliced
- 3 whole Thai red chili, sliced
- 150g bok choy
- 2tbsp vegetable oil
- 1tbsp soy sauce
- 1tsp white pepper
- 1tbsp fish sauce
- 10g fresh cilantro, chopped
Nutrition (per serving)612kcal
- Protein42.5g
- Carbs52g
- Fat22.5g
Fiber 2.8 gSodium 1420 mg
02Steps
- Heat vegetable oil in a large pot over medium-high heat. Stir-fry garlic, ginger, and Thai chili until fragrant.
- Pour in seafood stock and bring to a boil. Add soy sauce and fish sauce to season.
- Add shrimp and squid to the boiling broth and cook until just done.
- In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
- Add bok choy to the seafood broth and cook until tender-crisp.
- Divide cooked noodles between two bowls. Pour the hot spicy seafood broth over the noodles.
- Sprinkle shredded cheddar cheese over each bowl and stir well to melt and combine with the hot broth.
- Season to taste with white pepper. Top with fresh cilantro and serve immediately.
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