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Best Fall Soups: Spicy Thai Crab n’ Shrimp Noodle bowl

Best Fall Soups: Spicy Thai Crab n’ Shrimp Noodle bowl

All of the stocks that are on my site will feature two soups. One with cream, and one without. My fish stock made a super delicious chowder in my last post and now we’ve gone around the world, in my magical little stock pot, to Thailand. Just because you have fish stock doesn’t mean you’re limited to fish. The ocean is your playground. So play away and experiment. What else swims with the fishes? Shrimp and crab! This soup is chock full of fresh crab meat with a few shrimp galavanting around for good measure.

Thai Cuisine makes my little coconut of a heart go buh-bumpity bump. The balance of salty and sweet and hot and sour makes my taste buds zing-uh-zang. You really can’t ask for more in a dish. Background melodies of ginger, garlic, lemongrass, and kaffir lime leaves season the fish stock. Umami goodness made possible by fish sauce encases the tongue. In the forefront you’ve got incredibly fresh vegetables, simply prepared. A scattering of fresh herbs like cilantro (or you will often find thai basil or mint leaves). Sometimes the broth, like mine below, is made velvety smooth with the addition of sumptuous coconut milk. Sometimes chopped peanuts. Sometimes not. My mouth is watering just typing this. Nuff of that, let’s talk crab.

My dad SWEARS he can tell the difference between fresh crab and pasteurized, and I SWEAR..he’s nuts (haha..just kidding dad;) ). I mean, if you’re making  a dish where the crab is the highlight you may notice some textural differences in the meat, but if the crab has been processed correctly, there should be no noticeable difference between the two. The pasteurization process, simply put is: after the crabs have been harvested, picked and cooked, they are sealed in cans and heated (to about 185°) to kill off any pathogens in/on the cans. This process also enables the meat to be kept in the fridge (unopened) for up to six months versus the much shorter shelf life of unpasteurized. Pasteurized only last 3 to 4 days though once it has been opened, like fresh crab. There is no water added to the crab meat itself during the pasteurization process, which would cause a degradation of the meat. But still..there’s my dad. “I want FRESH crab meat! Pasteurized is craaaaap!”

Since Maryland crabs are in season that’s what I was hoping to find, but no such luck here in the ol’ GA. I couldn’t even find local, which is really disappointing since I…LIVE ON THE COAST! Anywhooz, so I got the UNpasteurized crab (as requested..all the way from V-E-N-E-Z-U-E-L-A (Reeeeaaalllly:/) and my Georgia fresh shrimp and the rest is..well, written down below:) Enjoy! Oh, little side note! I got all of my ingredients, besides the seafood, from an Asian market. The market owner here actually grows a lot of the herbs he sells and packages them in huge bags for a fraction of what you pay at the grocery store.



Spicy Don’t Think Twicey Crab n’ Shrimp Noodle Bowl:


4 cups Fish Stock

3 slices ginger (about 1/8″slices)

4 kaffir lime leaves/divided (2 whole, 2 shredded)

1 bunch cilantro

3 cloves gaaalic, smashed

2 stalks lemongrass, chopped

1 small onion, diced small

1 can coconut milk

1/3 cup chopped tomato

1 Tablespoon Fish Sauce

2 Tablespoons Thai Green Curry

1/2 lime; juiced

1/2 lb. Shrimp; shelled and deveined

1 lb. lump crab meat (unpasteurized or not??)

3 baby bok choy, thinly sliced crosswise, divided into leaves and stems

First things first. Take those lemongrass sticks outside and beat them on something (Or you could slap them on your counter a time or two-whatever makes you feel better). Doing this loosens the fibers and releases dem flavas. Cut off the root end as well as the hard ends of green. Cut it length wise and chop it up. In large pot combine stock with ginger, 2 lime leaves, lemongrass, and the stem ends of your cilantro.  Chop the cilantro leaves and reserve for use later. Cook on a light simmer for 20 minutes, strain out solids and hold to the side. Wipe down pot and add oil and cook your diced onion on moderate heat until translucent. Add in the strained stock as well as the coconut milk, fish sauce and shredded kaffir lime leaves. Cook for 10 minutes. Add in 2 Tablespoons of green curry and stir until dissolved. Stir in fresh lime juice and taste for seasoning. Add salt and pepper to taste and toss in the crab meat and bok choy stems. Cook for 4 minutes. Add in shrimp, chopped tomato, and boy choy leaves and cook 4 minutes longer. Stir in reserved cilantro and taste for seasoning.


Wham bam thank you ma’am!

Your tastebuds will thank you for this slice of thai. If you like a little more heat (which believe me, this thang was spicy spicy nicey for me) you can either add in more green curry which is full of green spicy chiles or you can throw in a diced red chile for some extra EXTRA.


What’s your favorite Thai dish? What makes it your favorite? I’d say this one is up there on my list now of top dishes. I also always love a good Pad Thai from a little restaurant here locally called The Noodle Bowl.

8 thoughts on “Best Fall Soups: Spicy Thai Crab n’ Shrimp Noodle bowl”

  • oh this sounds so good. I LOVE lemongrass and keffir lime. When I lived in Korea there was this AMAZING thai place that we’d get delivery from two…ok, four times a week. Ever since I’ve been back here, all the thai places taste like they’re cooking for children or wimps, even when I specify what I want. What this means is I’m gonna have to take matters into my own hands. 🙂 Already did with the larb and curries, but haven’t yet with teh soups, which is of course what I’m craving most now that it’s cold out. Gonna give this one a shot and then give you a shout, thanks for another fun and funny recipe!

    • Oh Nice, Korea! I bet that was amazing. I had a great friend from Korea and the way he talked about his home always made me want to go visit:) Please try this, you will not be disappointed. It is spicy, but since you seem to like spicy spicy maybe throw in another tablespoon of green curry. Thanks for the reply!

  • Hi Jennifer, your Tom Jam Talee sounds great. You put all the important stuff to make a mouth happy and a tummy wanna eat more.I live in Thailand and till today the tom yam is one of my favorite meals. We also put some fresh mushroom slices to it, that tastes great too.
    Where did you learn the recipe? All the best sa wa dii kap

    • Hi Stefan! Yes I’ve had a version of mine with mushrooms as well and it was awesome. I love any brothy dish with coconut warms my soul. I learned from reading different recipes and articles and most importantly..eating. lol. Thank you for the comment:)

  • Reading your intro made me start to salivate already…hehehe… I am a seafood lover and crabmeat is my comfort food. I am very happy I chanced upon your recipe as it adds to my list of must-do culinary masterpiece, I have another “tada” menu for my family. I super love this. All my thumbs up!

    • Thank you so much JR! This one is PACKED with crab, so you’ll love it! Please come back and tell me what you thought:)

  • This looks like such a yummy recipe that I really want to try.. ASAP!

    I loved reading the intro to your recipe and how you took the time before diving right into your recipe!

    Also, I really enjoyed your personal touch on words! It’s not garlic.. it’s gaaalic!

    It was a fun read with a recipe I definitely want to try!


    • Glad you like my quip-isms. lol. Please come back for more recipes and let me know what you think of this Thai soup after you’ve tried it:)

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