Asian Crab And Corn Noodle Soup
From auntybea 16 years ago
- 10 minutes to make
- Serves 4
This is a really nice crab and corn soup from a little chinese cookbook I have. I use chicken stock because I always have it on hand and just add Thai fish sauce to taste.
Ingredients
- 1 tbsp. sesame oil shopping list
- 1 tsp. Chinese five-spice powder shopping list
- 3 medium carrots, cut into sticks shopping list
- 1/2 cup canned or frozen corn shopping list
- 3/4 cup peas shopping list
- 6 green onions, trimmed and sliced shopping list
- 1 red chili, seeded and very thinly sliced shopping list
- 2 7-ounce cans of white crab meat shopping list
- 6 ounces Thai noodles shopping list
- 7 1/2 cups fish or chicken stock shopping list
- 3 tbsp. soya sauce shopping list
How to make it
- Heat the oil in a large preheated wok.
- Add the Chinese five-spice, carrots, corn, peas, scallions and chili and stir fry about 5 minutes.
- Add the crab meat to the wok and stir-fry 1 minute.
- Roughly break up the noodles and add.
- Pour the stock and soya sauce into the mixture, bring to a boil, cover and leave to simmer for 5 minutes
- Transfer the soup to serving bowls and serve at once.
The Rating
Reviewed by 4 people-
Wow, another crazy soup. I'm gonna add some Thai chilis to make it real hot --
bad_company
in Tucson loved it
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Very nice!
mark555
in Center Of The World Ma' Center Of The World loved it
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