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Easy & Sweet Seafood Soup with Luffa Gourd and Prawn Broth

Easy & Sweet Seafood Soup with Luffa Gourd and Prawn Broth

Seafood soup is sweet, rich with flavours of the sea, and very savoury. Utilizing broth made from prawn shells and heads, the deep and slightly salty, slightly sweet taste is perfectly balanced with the essence of luffa gourd, also spelt “loofah”, which is a sweet vegetable, to make a warm and light soup.

This soup is just perfect as an appetizer, or an accompaniment to a heavier main course, or even on its own with plain white rice. I used seafood tofu, which is a type of flavoured tofu, as the “meat” part of the dish, but it can be substituted with fish balls or even chicken meatballs. My family thoroughly enjoyed it as it was naturally sweet yet full of oomphs. Very heart-warming.

Sweet Seafood Soup with Luffa Gourd and Prawn Broth Recipe


Apart from the prawn broth, seafood tofu and fresh luffa gourd, I had also prepared shredded carrots for some texture, and the usual seasonings: salt, pepper, oyster sauce, and garlic in oil. I’ve also prepared some cut cilantro for garnishing, which can be replaced with spring onions, or parsley if preferred.

Prawn broth, shredded carrots, luffa gourd, seafood tofu, oyster sauce, garlic in oil and cut cilantro in bowls, plates and measuring cups.
All the ingredients needed for this seafood soup.

After washing the luffa, we want to peel it to remove most of the dark green skin and the edges around it. I used a fruit peeler for this as it gets the job done. We don’t need to fully remove the skin, however. If there are small spots of dark green skin, they can be left as-is as they are edible. The most important part is smoothening out the luffa’s edges.

Wash the luffa gourd when done and clean up the working area. Next, use a sharp knife to cut the luffa into bite-sized pieces. I cut it into 1.5 inches cylinders, before cutting those cylinders into quarters length-wise.

3 bite-sized luffa gourd pieces held in the hand over a chopping board of cylindrically cut luffa.
Cutting the luffa gourd into bite-sized pieces.

Feel free to cut it into any other shapes, as long as they are bite-sized. I have also left the seafood tofu as-is, however, they can be halved if preferred.

Cooking the Seafood Soup

Pour all the prawn broth into a pot over medium-high heat. A stockpot is recommended for a large amount of soup. However, I used a normal pot with deep sides as this recipe only yields about 1 litre of soup with the other ingredients. Also, ensure that the prawn broth is still fresh for the best result.

Add in all the seasonings: salt, oyster sauce, and pepper. With a clean ladle, stir the seasonings in until they have fully dissolved into the broth. These seasonings will bring out the prawn flavour in the broth later.

Prawn broth with oyster sauce, pepper and salt added in a pot.
Stir the seasonings until well mixed with the prawn broth.

Cover the pot and bring it to a gentle boil. This helps the seasonings to fully melt into the broth. Be sure to keep a watchful eye as it is possible that overboiling can happen. This will take less than 2 minutes.

When the prawn broth is boiling, add in all the seafood tofu. Cover the pot and allow to gently simmer for 1 minute. This brings the seafood tofu to cooking temperature and releases their essence into the soup, making for a tastier mouthful.

After 1 minute, the soup will come to a rolling boil. Now is the perfect time to add in the luffa to be cooked. Add in all the luffa carefully, taking care not to accidentally splash hot soup. Cover the pot and allow to simmer for 2 minutes.

By allowing the luffa to simmer in the soup, it will release its natural sweetness into the soup, balancing the deep richness of the prawns with the mild sweetness of vegetables. 2 minutes is enough to almost cook the luffa. The residual heat from the soup will later fully cook the luffa, and the bite-sized pieces have a firm crunch to them. This is how my family and I love to have our luffa gourd.

Luffa gourd and seafood tofu simmering in a pot of seasoned prawn broth.
Simmering for 2 minutes for crunchy luffa; 4 minutes for melt-in-mouth luffa.

However, if soft and tender luffa is preferred, they can be simmered for 4 minutes instead. By the time the seafood soup is served, they will still retain their texture, but will definitely melt in the mouth.

Taste the soup and adjust as preferred. Switch off the heat.

Add in the garlic in oil for extra fragrance and flavour, shredded carrots for a little more texture, and the cilantro for garnishing. Stir with a ladle to combine them into the soup. The shredded carrots, though raw, will be fully cooked and soft from the soup’s residual heat as they are very thin.

Seafood soup with luffa, garnished with chopped cilantro and shredded carrots.
Stir in the carrots to let it cook with residual heat.

Now the Seafood Soup with Luffa Gourd can be served!

Bon Appétite

Eaten hot, this soup is very sweet from the luffa, and rich with the taste of the sea from the prawn broth. The seafood tofu is very tasty, and its soft, chewy texture goes well with the slight crunchiness of the al-denté luffa. The shredded carrots are so soft, they melt in the mouth.

Luffa gourd and seafood tofu with some soup in a spoon, with the seafood soup in the background.
Let’s eat!

This is a really heart-warming soup that is perfect to serve as the family is having a meal together. So tasty on its own, or with rice. Enjoy!

Cooked seafood soup with prawn broth, luffa gourd and shredded carrots in a serving bowl.
Fragrant, rich and naturally sweet: Seafood Soup with Luffa Gourd.
Cooked seafood soup with prawn broth, luffa gourd and shredded carrots in a serving bowl.

Luffa Seafood Tofu Soup with Prawn Broth

Somjit Najaireeb
Luffa gourd is a sweet vegetable that is perfect for soups of any base. This savoury and sweet soup is very flavourful and comforting for the family, perfect for everyday cooking.
0 from 0 votes
Prep Time 5 mins
Cook Time 8 mins
Course Main Course, Soup
Cuisine Chinese
Servings 4 people
Calories 119 kcal


  • Knife
  • Fruit Peeler
  • stockpot
  • Soup Ladle


  • 250 g seafood tofu
  • 450 g luffa gourd, peeled and cut to bite-sized
  • 1 cup carrot, shredded
  • 500 g prawn broth
  • ¼ tsp salt
  • ¼ tsp pepper, ground/ powder
  • 1 tbsp oyster sauce
  • ½ tbsp garlic in oil
  • ¼ cup cilantro leaves, garnishing


  • Pour prawn broth into the pot over medium-high heat.
  • Add in salt, oyster sauce, and pepper. Mix until dissolved.
  • Cover the lid and bring to boil.
  • When the pot is boiling, add in all the seafood tofu.
  • Cover the pot to simmer for 1 minute.
  • Add in the luffa. Stir the soup.
  • Cover the pot to simmer for 2 minutes for crunchy luffa. Simmer for 4 minutes for soft luffa.
  • Taste and adjust as preferred.
  • Add in garlic in oil, shredded carrot, and cilantro. Stir to evenly mix.
  • Serve.



  • Best served immediately after cooking.
  • Can be kept for a day, sealed after cooled, at room temperature, or in the fridge for up to 2 days.


Calories: 119kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 345mgPotassium: 179mgFiber: 1gSugar: 3gVitamin A: 5517IUVitamin C: 7mgCalcium: 18mgIron: 1mg
Keyword loofah gourd, luffa, prawn broth, prawn soup, seafood, seafood soup, seafood tofu
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