Asian Crab And Corn Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
1 tsp. chinese five-spice powder |
3 medium carrots, cut into sticks |
1/2 cup canned or frozen corn |
3/4 cup peas |
6 green onions, trimmed and sliced |
1 red chili, seeded and very thinly sliced |
2 7-ounce cans of white crab meat |
6 ounces thai noodles |
7 1/2 cups fish or chicken stock |
3 tbsp. soya sauce |
Directions:
1. Heat the oil in a large preheated wok.
2. Add the Chinese five-spice, carrots, corn, peas, scallions and chili and stir fry about 5 minutes.
3. Add the crab meat to the wok and stir-fry 1 minute.
4. Roughly break up the noodles and add.
5. Pour the stock and soya sauce into the mixture, bring to a boil, cover and leave to simmer for 5 minutes
6. Transfer the soup to serving bowls and serve at once.
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