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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Heat vegetable oil in a large pot over medium-high heat. Stir-fry garlic, ginger, and Thai chili until fragrant.
2. Pour in seafood stock and bring to a boil. Add soy sauce and fish sauce to season.
3. Add shrimp and squid to the boiling broth and cook until just done.
4. In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
5. Add bok choy to the seafood broth and cook until tender-crisp.
6. Divide cooked noodles between two bowls. Pour the hot spicy seafood broth over the noodles.
7. Sprinkle shredded cheddar cheese over each bowl and stir well to melt and combine with the hot broth.
8. Season to taste with white pepper. Top with fresh cilantro and serve immediately.

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