In Icelandic kitchens, rækjusúpa, pronounced roughly “RAI-khu-supa”, holds a quiet spot among the country’s seafood classics. At its heart, this dish is shrimp soup, a testament to Iceland’s reliance on the sea for nourishment and the ways in which local cooks blend tradition with adaptability.
A Nordic approach to shrimp soup
Unlike versions found in tropical or Asian settings, the Icelandic interpretation combines shrimp with other North Atlantic ingredients. Alongside the shrimp, haddock and bacon bring depth, while cream, sweetcorn, and celery round out the flavours. Some recipes rely on frozen shrimp, a practical adaptation to the local climate and the reality that much of Iceland’s fishing catch is preserved for storage and export.
The taste of rækjusúpa is often described as both sweet and smoky, a result of the seafood mingling with smoked pork, enriched by dairy. This flavour profile reflects Iceland’s climate-driven need to create filling, warming meals with what is available locally and seasonally.
A wider world of prawn soups
Rækjusúpa sits among a global family of prawn and shrimp soups, each with a distinct regional character. In Thailand, fiery soups like tom yum goong accentuate sour and spicy notes; in Peru, chupe de camarones brings river prawns and potatoes together in a creamy, thickened chowder. Penang in Malaysia is famed for har mee, a soup drawing intense flavour from prawn shells, while the Gulf states of the United States favour chowders featuring milk or cream and hearty vegetables.
Despite these international counterparts, Iceland’s shrimp soup remains uniquely tied to its landscape and seafood. The ingredients mirror what is commonly available in the North Atlantic, and the creamy base reflects the larger dairy traditions of the region.
In everyday Icelandic life, rækjusúpa can serve as a nourishing meal during the colder months, supporting the community’s connection to fishing and local foodways. For many, the dish symbolises both the continuity of traditional recipes and the willingness to adapt to whatever the ocean and weather provide.
