Icelandic-Style Langoustine Soup: Humarsupa

Icelandic-style langoustine soup humarsupa

I've been waiting for the right moment to make this soup. A moment when everything outside just feels Icelandic enough to curl up inside, away from the chill, and think about nothing but soup. 

When we visited Reykjavik this summer, there was a full-blown wind storm gusting us from little shop to little shop, forcing us to accept every offer of free coffee, and leaving us chilled to the bone. By noon, we were begging for soup. Lucky for us, soup is a pretty regular thing up north, and our only problem was finding the soup we wanted the most. 

Icelandic-style langoustine soup humarsupa

Humarsupa is Iceland's version of a chowder. It's lighter than most chowders, with a broth base, and a splash of cream, and big chunks of lobster or langoustine. Since it's spiced with a pinch of curry, I knew that Oliver would love the stuff, and having never eaten a langoustine in my life, I was dying to try some. 

We walked down the peer until we found the perfect spot -- what looks like a warehouse from the outside, but a fisherman's museum on the inside. The first thing on the menu: Humarsupa. We ordered two with out even bothering to look at the menu (we regretted this later, our fingers warmed, as we saw juicy looking fish kebobs being delivered to a neighboring table).

Icelandic-style langoustine soup humarsupa

Ever since that lunch, this soup has been on my mind. Eating it makes me want to catch the next plane to Iceland! 


Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

When it’s downright cold outside, this soup will warm you up.

Yields: 10 cups   |    Total Time:


  • 1 pound frozen, peeled and precooked langoustine tails (I found these at Trader Joes)
  • 1 potato (I used Russet for a more traditional soup, but Sweet Potatoes work fine too)
  • 1 yellow onion
  • 2 cloves garlic
  • 2 carrots
  • 3 stalks celery
  • 2 teaspoons paprika
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-6 cups fish or chicken broth
  • 1 cup coconut milk (canned, full fat)
  • 1 bunch fresh chives


  1. Heat coconut oil over medium heat in the bottom of a soup pot or the bottom of your pressure cooker. While the oil heat, chop the onion, garlic, and celery. Once oil is hot, add the onion, garlic, and celery to the pan.
  2. Dice the carrots and the potato. Add them to the pot, and stir. Add the spices, broth, and salt & pepper. Cover and bring to a simmer. Cook until potatoes are softened through (about 10 minutes on stove-top, or set your pressure cooker for 3 minutes).
  3. Add the langoustine and coconut milk last. I release the pressure on my pressure cooker, add these, stir, and then set it for 1 more minute. If cooking this soup on the stove top, you’ll want to add the langoustine and coconut milk, stir, and cook for 5 more minutes, until langoustines are cooked through. Garnish with fresh minced chives.