Coconut Crab Udon Soup (4)
Ingredients
Instructions
  1. Put the chicken stock, coconut milk, 200ml water and the cream cheese (if using) into a saucepan and bring to the boil.
  2. Add the crabmeat, crumbled stock cubes and ½ tsp salt, then lower the heat to medium and cook for 2 minutes.
  3. In a small bowl, mix the cornflour and 40ml water together, then pour into the soup and stir for 10 seconds.
  4. 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.
  5. Pour into your serving bowls and garnish with the herbs, crispy shallots and a pinch of black pepper.