Jamaica Callaloo and Seafood Noodle Soup

Name: Jamaica Callaloo and Seafood Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 6 cups (1440 ml) seafood or chicken stock, low-sodium; 1 cup (240 ml) unsweetened coconut milk (canned or fresh); 8 cups (200 g) fresh callaloo or spinach mixed with kale, stems removed, roughly chopped; 8 oz (225 g) dried egg noodles; 1 lb (450 g) large shrimp, peeled and deveined, patted dry; ¾ lb (340 g) large sea scallops, patted dry, side muscle removed if needed; 1 whole (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (12 g) fresh ginger, peeled and minced; 1 whole (40 g) scotch bonnet pepper, whole (can pierce or slice for more heat) (optional); 3 sprigs (5 g) fresh thyme sprigs; 2 tablespoons (28 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper; 3 whole (30 g) scallions (green onions), chopped, white and green parts separated; 1 whole (50 g) fresh lime, cut into wedges

From the MyKitchenBank Kitchen

A vibrant Jamaican noodle soup brimming with tender shrimp and scallops, earthy callaloo greens, and aromatic seasonings. Scotch bonnet pepper adds authentic heat and flavor to a savory broth enriched with coconut milk and seafood stock. Quick enough for weeknight dinners yet impressive enough for entertaining.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

6 cups (1440 ml) seafood or chicken stock, low-sodium
1 cup (240 ml) unsweetened coconut milk (canned or fresh)
8 cups (200 g) fresh callaloo or spinach mixed with kale, stems removed, roughly chopped
8 oz (225 g) dried egg noodles
1 lb (450 g) large shrimp, peeled and deveined, patted dry
¾ lb (340 g) large sea scallops, patted dry, side muscle removed if needed
1 whole (150 g) medium yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
1 tablespoon (12 g) fresh ginger, peeled and minced
1 whole (40 g) scotch bonnet pepper, whole (can pierce or slice for more heat) (optional)
3 sprigs (5 g) fresh thyme sprigs
2 tablespoons (28 g) unsalted butter
to taste kosher salt
to taste freshly ground black pepper
3 whole (30 g) scallions (green onions), chopped, white and green parts separated
1 whole (50 g) fresh lime, cut into wedges

Equipment (6)

Large pot or Dutch oven (6-quart / 5.7 L capacity)
Cutting board
Chef's knife
Wooden spoon
Slotted spoon or spider strainer
Measuring spoons and cups

Steps

Before you start

Prep all vegetables and seafood before you begin cooking
If using fresh callaloo, wash thoroughly and remove tough stems
Have seafood stock or water ready to bring to a boil

1
Build the base
- Melt butter in a large pot (6-quart / 5.7 L capacity) over medium heat.
- Add diced onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Stir in minced garlic and ginger, cooking for 30 seconds until aromatic.
- Do not brown.
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Ready when: Onion is translucent and fragrant
Tip: Cooking garlic and ginger briefly unlocks their flavor without turning them bitter.
2
Add stock and aromatics
- Pour in seafood stock and coconut milk, stirring to combine.
- Add the whole scotch bonnet pepper (or slice it if you prefer more heat) and thyme sprigs.
- Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer.
- Season with salt and black pepper.
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Ready when: Broth simmers with gentle bubbles
Tip: Leave the scotch bonnet whole to infuse without overpowering; discard before serving if you prefer milder heat.
3
Cook the noodles
- Add egg noodles to the simmering broth and stir well to prevent sticking.
- Cook according to package directions (usually 5–7 minutes), stirring occasionally.
- The noodles should be al dente (tender but with slight firmness).
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Ready when: Noodles are tender but still slightly firm when bitten
Tip: Stir frequently to prevent clumping; do not overcook or noodles will become mushy.
4
Add greens
- Stir in the chopped callaloo (or spinach and kale mixture) along with the white parts of the scallions.
- Cook for 2–3 minutes, stirring, until the greens are wilted and tender.
- Add more salt and black pepper to taste.
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Ready when: Greens are tender and wilted
Tip: Callaloo can be slightly bitter; taste as you go and adjust seasoning.
5
Cook seafood
- Pat the shrimp and scallops dry if needed.
- Increase heat to medium-high.
- Add the shrimp and scallops to the simmering broth, stirring gently.
- Cook for 4–5 minutes, until the shrimp are opaque and pink throughout and the scallops are just cooked through and no longer translucent in the center.
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Ready when: Shrimp are pink and opaque; scallops are white and firm
Tip: Do not overcook seafood or it will become rubbery. Shrimp cook faster than scallops, so monitor closely.
6
Finish and serve
- Remove from heat.
- Discard the scotch bonnet pepper and thyme sprigs if using whole sprigs.
- Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and garnish generously with the green parts of the scallions.
- Serve immediately with lime wedges on the side for brightness.
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Tip: A squeeze of fresh lime juice adds wonderful brightness to each spoonful.

Good to know

Tips

Scotch bonnet peppers are quite hot; leave it whole for gentle infusion and discard it, or slice it for more intense heat. Add more at the table for heat-lovers.
For the most tender seafood, use a meat thermometer: shrimp and scallops are done at 120°F (49°C) internal temperature.
Coconut milk adds richness; full-fat works best, but light coconut milk is a leaner option with similar results.
Callaloo is sometimes sold frozen in Caribbean markets; thaw before use and squeeze out excess moisture.

Make ahead

You can prep all vegetables and seafood 2–4 hours ahead and refrigerate separately. Prepare the broth base (steps 1–2) up to 4 hours ahead; reheat gently before adding noodles and seafood.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood is best eaten the same day. To reheat, warm gently on the stovetop over low heat (do not boil) with a splash of stock or water to loosen the broth. Freeze for up to 1 month (freeze without seafood for best results; add fresh seafood when reheating).

Substitutions

fresh callaloo or spinach mixed with kale → Fresh spinach or kale (or a 50/50 mix). Callaloo has an earthy, slightly bitter flavor. Spinach is milder; kale adds earthiness. Use the same weight.
scotch bonnet pepper → Habanero pepper or Thai red chili. Both are similarly hot (100,000–350,000 Scoville units). Start with half and add to taste for less experienced palates.
large sea scallops → White fish fillet (cod, halibut) cut into chunks. Use the same weight; cook for 3–4 minutes until opaque and flaky. Fish is more delicate than scallops.
dried egg noodles → Rice noodles or elbow pasta. Use the same weight. Rice noodles cook faster (3–4 minutes); add pasta later to avoid mushiness.