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5 from 1 vote

Thai Crab Noodle Soup

A delicious, comforting and healthy Thai inspired soup.
Prep Time32 minutes
Cook Time6 minutes
Total Time38 minutes
Course: Lunch/Dinner
Cuisine: Asian
Keyword: dairy free,, fish,, winter,
Servings: 4 portions

Ingredients

Thai Red Curry Paste

  • 2 tsp each cumin & coriander seeds
  • 2 red bird’s eye chillies or 1 hot chillies roughly chopped
  • 1 tbsp paprika
  • 2 tsp tomato puree
  • 2 lemongrass stalks outer layer removed, sliced
  • 4 cm piece fresh galangal or ginger peeled & chopped
  • 4 fresh kaffir lime roughly chopped
  • 2 shallots peeled & chopped
  • 3 garlic cloves peeled & chopped
  • 3 Tbls chopped coriander stalks
  • 2-3 tbsp fish sauce Nam Pla
  • 1 tbls sunflower oil

Crab Noodle Soup

  • 1 large dressed crab or 4 Tbls white crab meat & 2-3 Tbls brown crab meat or 2 tubs 50/50 crabmeat
  • 400 ml full-fat coconut milk I like Chaokoh
  • 750 ml fish or vegetable stock
  • 2 Tbls sunflower oil
  • 3-4 tbls fish sauce na’am pla
  • 2½ Tbls honey or brown sugar
  • 220 g Wholegrain wheat (3-4 nests) or rice noodles
  • 1 large carrot peeled & cut into julienne
  • 1 courgette cut into julienne
  • 120 g frozen peas
  • 2 limes
  • 1 red chilli sliced
  • handful coriander
  • handful mint
  • 3 spring onions sliced

Instructions

  • Begin with the curry paste. Place the cumin and coriander seeds in a small dry pan. Heat to medium and bake the seeds until they become fragrant. Set aside to cool at little. Now place them in a nutribullet, spice grinder or a good old fashioned pestle and mortar. Grind to a powder. Now place all the other ingredients in a small blender with the ground spices. Blitz until you have a smooth paste. You should have enough paste for several soups. Store in a jam jar in the fridge for a week or freeze in portions.
  • Now for the soup. Cook the noodles according to the packet instructions, drain and run under cold water. Place in a bowl and set aside.
  • Heat a medium saucepan to medium-high with the sunflower oil. Add 2-3 tablespoons of the paste. Let it cook for a several minutes. Now add the coconut milk and the fish or vegetable stock, stir until smooth. Now ‘season’ the soup with the fish sauce and honey. Leave it to simmer for a minute or 2. Now add the white crabmeat (reserve a little to sprinkle on the top of the soup when serving) and the brown meat, carrot and courgette julienne and finely the peas. Simmer for a minute or 2. Check the seasoning. Don’t simmer for more than this, you want the vegetables to have some bite. Add more fish sauce and honey if needed.
  • Boil the kettle and pour over the reserved noodles to heat through. Place a portion in each bowl. Ladle the soup into each bowl. Serve topped with the herbs, spring onions, chilli, reserved crabmeat and add a good squeeze of lime juice to balance all the flavours. Eat immediately.

Notes

A mandoline is the perfect tool to cut the carrot and courgette into julienne. If you don't own one, finely slice the vegetables, then cut into matchsticks.