Crab Noodle Soup Ingredients
Freshwater crabs: 1kg
Tomatoes: 0.5kg
Tofu: 2 blocks
Rice vermicelli: 1.5kg
Rice vinegar: 1 bowl
Water spinach, banana blossom, bean sprouts, basil
Scallions, chili, lime
Dried shallots: 5 bulbs
Salt, MSG
Fermented shrimp paste, fish sauce
Delicious Crab Noodle Soup
Simple Crab Noodle Soup Recipe
Step 1: Prepare the freshwater crabs
When buying crabs, choose live ones. Soak the crabs in water for about an hour to remove any dirt or sand, then rinse. Next, remove the crab shells and set them aside.
Place the crabs in a mortar and add a pinch of salt. Pound the crabs until they are finely crushed. Adding salt helps the protein in the crab meat bind better, forming a crab cake when cooked. Transfer the crushed crabs to a pot, add 3 bowls of water, stir, and strain the liquid, discarding the crab solids.
For the shells, use a small spoon to scoop out the crab roe and place it in a small bowl. Season with a little ground pepper and seasoning.
Step 2: Prepare the other ingredients
Start by rinsing the tofu, cutting it into small pieces, and frying it until golden brown. Rinse and chop the scallions, keeping half for later. Peel and finely chop the shallots. Cut the tomatoes into wedges. Pick and rinse the water spinach, splitting the stems into fibers. Slice the banana blossom thinly crosswise and soak it in vinegar-infused water. Rinse the herbs, bean sprouts, and basil.
How to Cook Crab Noodle Soup
Step 3: Sauté the crab roe
Heat a deep pan with 150ml of cooking oil or lard. Fry the sliced shallots until golden, then add the crab roe and sauté until thickened. Spread the crab roe over the crab meat to add color, and sprinkle with chopped scallions for aroma.
Step 4: Sauté the tomatoes
Add the wedged tomatoes to the pan with 1 teaspoon of seasoning and 1 teaspoon of sugar. Sauté for about 2 minutes, then turn off the heat.
Step 5: Make the crab broth
Bring the crab stock to a boil. Once boiling, add the sautéed tomatoes. Continue boiling until a film forms on the surface, then reduce the heat and add the crab roe mixture. Season with fish sauce, salt, and MSG to taste, then turn off the heat.
Step 6: Assemble the dish
Blanch the rice vermicelli in boiling water, then place it in a bowl. Ladle the crab broth over the noodles, topping with crab meat and tofu. Serve hot with fresh herbs, fermented shrimp paste, lime, and chili on the side.
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