Soups & Stews
This abalone soup recipe Hawaii brings the ocean’s richness to your table with crispy celery crowns floating atop a velvety broth infused with traditional Hawaiian flavors.
The secret lies in slow-simmered seafood, aromatic spices, and a touch of coconut milk that balances the briny depth of abalone—just like the dishes served in local luaus. Every spoonful delivers a harmonious blend of texture and taste, rooted in Hawaii’s deep seafood traditions.
The magic starts with a fragrant broth built on seaweed, ginger, and lemongrass, then elevated by tender abalone and delicate shrimp. Celery crowns, lightly fried until golden, add a satisfying crunch that contrasts the soup’s silky consistency.
This recipe stays true to Hawaiian cuisine while making it accessible for home cooks, using ingredients you can find at any well-stocked market.
What you’ll achieve is a restaurant-quality abalone soup that’s both comforting and impressive—perfect for gatherings or a special weeknight dinner. The broth is rich yet light, the abalone tender yet flavorful, and the celery crowns add a crispy finish that makes every bite unforgettable.
This is the kind of dish that transports you to Hawaii’s shores with every spoonful.
Serve with steamed rice or crusty bread to soak up every drop of that aromatic broth. The recipe scales beautifully, so you can easily double it for larger crowds. Here’s how to bring this Hawaiian classic to your kitchen—just as the islands intend.
Ingredients for abalone soup recipe hawaii
Fresh abalone, fragrant seaweed, and crispy celery crowns—just like Hawaii’s ocean-inspired flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Abalone 🐚 | 1 ½ lb | Fresh or frozen, sliced into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on or off |
| Dried Seaweed 🌿 | 2 oz | Kombu or wakame, cut into strips |
| Fresh Ginger 🧄 | 2 inches | Peeled, sliced into thin coins |
| Lemongrass 🌿 | 3 stems | Bruised, cut into 2-inch pieces |
| Onion 🧅 | 1 whole | Yellow or white, sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Coconut Milk 🥥 | 1 can | Full-fat, 13.5 oz can |
| Celery Stalks 🧅 | 4 whole | Thick, cut into 2-inch sections |
| Vegetable Oil 🫒 | ½ cup | For frying celery crowns |
| Cornstarch 🌾 | 2 tbsp | For crispy celery coating |
| Soy Sauce 🍶 | ¼ cup | For seasoning broth |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The abalone is the star, so look for fresh at Asian markets—it should smell briny, not fishy. Hawaiian Fish Market or Costco often carry it frozen, but if you can find fresh, splurge. Shrimp can be frozen too, but thaw it overnight in the fridge. The seaweed? Kombu is best—it dissolves into the broth and adds umami depth. For lemongrass, grab the thick, pale stems—avoid any that feel woody or dry. Ginger and garlic are easy: just grab the biggest root you can find and the freshest garlic cloves at the store.
No abalone? Scallops or firm white fish work in a pinch, but texture won’t be the same. Frozen shrimp? Thaw it first—never microwave. Seaweed hard to find? Dulse flakes add a similar oceanic touch. The celery crowns are non-negotiable for crunch—thick stalks only. If your celery is thin, double the cornstarch coating. For the broth, low-sodium soy sauce keeps it balanced. And if you’re short on sesame oil, toasted sesame seeds sprinkled on top work too.
Broth keeps 3-4 days in the fridge—taste even better the next day. Celery crowns? Best fresh—they lose crispiness after 24 hours. Freeze the broth without the celery for up to 3 months. I always make extra broth—it’s perfect for rice or noodles later. Store celery crowns in a paper towel-lined container to keep them dry.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just slice the ginger thin and crush the lemongrass stalk (no knife skills required). The shrimp peels itself right off when poached, and the dried seaweed just blooms in hot water. Honestly, my lazy Sundays thank me every time.
- Umami Bomb Combo: That abalone and shrimp together? It’s like the ocean whispered its secrets to me. The ginger and lemongrass cut through the richness, while the seaweed adds this deep, savory punch—like a hug from Hawaii in every spoonful.
- Doubles as Anything: Make it light for lunch, add a splash of coconut milk for dinner, or serve it cold with rice the next day. My in-laws requested it at a potluck (yes, even over casseroles), and my kid’s school lunchbox now has a fan club.
Step-by-step instructions for abalone soup with crispy celery crowns
Here's how to create a luxurious Hawaiian-style abalone soup with crispy celery crowns that'll impress everyone.
Prepare the Crispy Celery Crowns
Cut the celery stalks lengthwise into quarters, keeping the leafy tops intact. This creates your "crowns" that'll become crispy when fried. In a small bowl, mix the cornstarch with the salt until completely combined. This dry mixture will create a perfect crunchy coating.
Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F—it should shimmer but not smoke. Working in batches, coat each celery crown thoroughly in the cornstarch mixture, shaking off any excess. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm while you prepare the soup base.
Build the Flavorful Seafood Broth
In a large pot, combine the sliced abalone, shrimp, dried seaweed, sliced ginger, lemongrass pieces, sliced onion, minced garlic, and 1 cup of water. Bring to a gentle simmer over medium heat. The seaweed will infuse the broth with umami depth while the aromatics develop their flavors.
Simmer uncovered for 10 minutes to allow the abalone to partially cook and release its natural sweetness. You'll notice the broth turning cloudy and developing a rich seafood aroma. This is where the magic happens—don't skip this step as it forms the foundation of your soup.
Create the Silky Coconut Base
Add the coconut milk and soy sauce to the pot, stirring gently to combine. The coconut milk should begin to thicken slightly as it heats. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together. You're aiming for a velvety texture that coats the back of a spoon.
Taste the broth and adjust seasoning with additional salt if needed. The soy sauce should provide enough saltiness, but everyone's taste buds are different. The broth should have a delicate balance of sweetness from the abalone, umami from the seaweed, and aromatic notes from the ginger and lemongrass.
Finish with Seafood and Garnish
Carefully add the shrimp back to the pot (if they weren't already added) and cook for just 2-3 minutes until they turn pink and opaque. The abalone should be tender but still hold its shape—it should take about 5-7 minutes total cooking time from the initial simmer. Remove the pot from heat and stir in the sesame oil.
Ladle the soup into bowls, placing 2-3 crispy celery crowns on top of each serving. The contrast between the silky soup and crispy celery creates the perfect textural experience. Garnish with additional sliced ginger if desired, and serve immediately while the celery crowns are still crispy.
Pro Tips For Making Abalone Soup Recipe Hawaii
- Parboil Abalone First: Toss the abalone in boiling water for 30 seconds before adding it to the soup—this stops any slimy texture and makes it tender faster. I learned this the hard way after serving rubbery abalone that had soaked too long in the broth.
- Trim Shrimp Like a Pro: Leave the shells on the shrimp but crack them open lengthwise—this releases flavor into the broth without turning it cloudy. (Yes, even if you’re impatient like me, skip the full peeling; the shells add depth.)
- Toast Seaweed Dry: Heat the dried seaweed in a dry pan for 30 seconds until it smells toasty—this removes the fishy bite and intensifies its umami. Sounds weird, but it works: my soup went from "oceanic" to "delicious" overnight.
- Simmer Lemongrass Low: Smash the lemongrass with the flat side of a knife before adding it, and keep the heat at a gentle simmer—high heat turns it bitter. I was skeptical until I tried it; now it’s non-negotiable for that bright, clean aroma.
Troubleshooting this dish
Broth Too Thin?
If your soup turns out too watery, don’t panic—simmering longer will help. Reduce heat to low and let it cook uncovered for an extra 10-15 minutes. The water will evaporate, concentrating the flavors.
For a quicker fix, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2-3 minutes until thickened. 💡
Celery Not Crispy?
Overcrowding the fryer is the #1 culprit for soggy celery crowns. Fry in small batches (no more than 4 at a time) to maintain 350°F oil temperature.
If they’re still limp, double-check your cornstarch coating—it should be thick and even. For extra crunch, fry again for 30 seconds after the first batch. 🔥
Seafood Overcooked?
Abalone and shrimp cook fast—2-3 minutes max after adding back to the broth. Use a thermometer to check shrimp at 145°F and abalone at 140°F. If they’re rubbery, they’ve been overcooked. For next time, add them just before serving or keep them separate until the last minute. ⏱️
Broth Too Salty?
Soy sauce packs a punch, so taste as you go! If it’s too salty, balance it with ½ cup coconut milk (dilutes the flavor) or a splash of lemon juice (brightens the broth).
For a deeper fix, add 1 cup hot water and simmer for 5 minutes to spread out the saltiness. 🧂
Seaweed Bitter?
Cheap or old seaweed can turn bitter. Kombu or wakame should be fresh and lightly toasted in a dry pan for 30 seconds before adding to the broth. If it’s still bitter, reduce the amount to 1 oz and add ½ tsp sugar to balance. 🌿
Celery Crowns Greasy?
Draining on paper towels is key, but if they’re still oily, pat them with a clean kitchen towel after frying. For less grease, use less oil (start with ¼ cup) and maintain 350°F—lower temps = more absorption.
A wire rack over a baking sheet helps drain excess oil too. 🫒
Nutrition facts
Frequently asked questions
Can I substitute abalone with another seafood?
Yes, but texture will differ. For a similar experience, use scallops or firm white fish like cod or halibut. If you prefer shellfish, clams or mussels work well—just reduce cooking time to 3-4 minutes after adding them to the broth. Avoid delicate fish like tilapia, as they'll fall apart.
How do I find fresh abalone in Hawaii?
Check local Hawaiian Fish Markets or Costco for frozen abalone—it's widely available. For fresh, visit Waikiki Fish Market or KCC Marketplace on Oahu. Look for abalone with a briny, not fishy smell and firm texture. If buying frozen, thaw it overnight in the fridge for best results.
Can I make this soup ahead of time?
Prepare the broth up to 2 days ahead and store it refrigerated. The celery crowns are best made fresh, but you can fry them 1 day ahead and reheat in a 350°F oven for 5 minutes to restore crispiness. Reheat the broth gently on the stove before adding the celery crowns.
What makes this Hawaiian-style abalone soup different?
The key Hawaiian elements are seaweed (kombu or wakame), coconut milk, and lemongrass, which create that signature oceanic depth. Traditional Hawaiian dishes often use local seafood and tropical aromatics—this recipe captures that essence while keeping it approachable for home cooks. The crispy celery crowns add a textural contrast inspired by classic luau appetizers.