Soups Recipes - Chicken and Crab Noodle Soup Recipe

Ingredients

• 2 chicken legs, skinned

• 1.75 liters/3 pints/7 1/2 cups cold water

• large bunch of spring onions (scallions)

• 2.5cml/1 in piece fresh root ginger, sliced

• 5ml/1 tsp black peppercorns

• 2 garlic cloves, halved

• 75g/3oz rice noodles

• 115g/4oz fresh white crab meat

• 30ml/2 tbsp light soy sauce

• salt and ground black pepper coriander (cilantro) leaves, to garnish 

For the omelet:

• 4 eggs

• 30ml/2 tbsp chopped fresh coriander (cilantro) leaves

• 15ml/1 tbsp extra virgin olive oil

Serves 6

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Method:

1. Put the chicken and water in a pan. Bring to the boil, reduce the heat and cook gently for 20 minutes. Skim the surface occasionally.

2. Slice half the spring onions and add to the pan with the ginger, peppercorns, garlic and salt to taste. Cover and simmer for 1 1/2 hours.

3. Meanwhile, soak the noodles according to the packet instructions. Drain and refresh under cold water. Shred the remaining spring onions and set aside.

4. To make the omelets, beat the eggs with the coriander and seasoning. Heat a little of the olive oil in a small frying pan and use the mixture to make three omelets. Roll up the omelets tightly one at a time and slice thinly.

5. Remove the chicken from the stock and leave to cool. Strain the stock into a clean pan. Remove and finely shred the chicken meat. Bring the stock to the boil.

6. Add the noodles, chicken, spring onions and crab meat, then simmer for 1-2 minutes.

7. Stir in the soy sauce and season. Ladle the soup into bowls and top each with sliced omelet and coriander leaves.