A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
Ingredients
- 500 ml chicken stock
- 400 ml coconut milk
- 2 tbsp cream cheese optional
- 200 g mixture of brown and white crabmeat
- 2 chicken stock cubes crumbled
- 20 g cornflour
- 2 x 200g packets of ready-to-heat udon noodles
- 4 spring onions finely chopped
- 4 coriander stems leaves and stems finely chopped
- 4 Thai basil stems leaves finely chopped
- 4 tsp crispy fried shallots shop-bought or homemade
Servings:
Instructions
- Put the chicken stock, coconut milk, 200ml water and the cream cheese (if using) into a saucepan and bring to the boil.
- Add the crabmeat, crumbled stock cubes and ½ tsp salt, then lower the heat to medium and cook for 2 minutes.
- In a small bowl, mix the cornflour and 40ml water together, then pour into the soup and stir for 10 seconds.
- Add the udon and cook for a further 3 minutes until the noodles are soft and bouncy, then add the spring onions and remove from the heat.
- Pour into your serving bowls and garnish with the herbs, crispy shallots and a pinch of black pepper.
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