Vietnamese crab noodle soup

Name: Vietnamese crab noodle soup
Prep time: 30 min
Total time: 30 min
Yield: Serves 3
Cuisine: Vietnamese recipes
Ingredients: 2 tsp vegetable oil; 200g mixed woodland mushrooms (such as king oyster, maitake, shiitake and oyster), roughly chopped; 2 pinches sugar; 300ml chicken stock; 400ml tin coconut milk; 200g crab meat (a mix of white and brown); 2 chicken stock cubes; 2 x 200g packs ready-to-heat udon noodles; 15g cornflour, mixed into a paste with 30ml water; 2 spring onions, finely chopped; 2 coriander sprigs, leaves picked; 2 tsp crispy onions; 2 tsp chilli oil

Portion size: Serves 3
Hands-on time 30 min
Difficulty: easy

Dairy-free

Recipe by: Thuy Pham

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This Vietnamese crab noodle soup is wonderfully rich and creamy, with multiple layers of textures and tasty umami flavours. Add bouncy, chewy noodles to soak in all the delicious broth, then garnish with fresh herbs for a little zing. Thuy Pham’s recipe is inspired by a dish from the south called bánh canh cua nước cốt dừa.

Check out Thuy’s recipe for prawn baked tomatoes, too.

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Ingredients

2 tsp vegetable oil
200g mixed woodland mushrooms (such as king oyster, maitake, shiitake and oyster), roughly chopped
2 pinches sugar
300ml chicken stock
400ml tin coconut milk
200g crab meat (a mix of white and brown)
2 chicken stock cubes
2 x 200g packs ready-to-heat udon noodles
15g cornflour, mixed into a paste with 30ml water
2 spring onions, finely chopped
2 coriander sprigs, leaves picked
2 tsp crispy onions
2 tsp chilli oil

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Method

Add the vegetable oil to a small frying pan and put over a high heat. Add the mushrooms, toss for 2 minutes, sprinkling over the sugar halfway through to help them brown. Set aside.
Pour the chicken stock and coconut milk into a saucepan with 100ml water, then bring to the boil. Add the crab meat and crumble in the stock cubes, then lower the heat and gently simmer for 2 minutes.
Add the udon noodles and cook for a further 3 minutes until they are soft and bouncy. Pour in the cornflour slurry, stir in the spring onions and stir for a few seconds until the soup thickens to the consistency of double cream.
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Pour the soup and noodles into serving bowls and put the mushrooms on top. Garnish with the coriander, crispy onions and chilli oil.