Soups Recipes - Chicken Soup with Crab Cakes Recipe

Ingredients

• small bunch of coriander (cilantro), with roots on 1.2-1.4kg/2 1/2-3lb chicken

• 8 garlic cloves, sliced

• 2 star anise

• 2 carrots, chopped

• 2 celery sticks, chopped

• 1 onian, chopped

• 30ml/2 tbsp soy sauce

• 150g/5oz egg noodles

• 30ml/2 tbsp vegetable oil

• 60ml/4 tbsp fish sauce

• 1.5ml/1/4 tsp chili powder

• 150g/5oz/2 1/2 cups bean sprouts

• 2 spring onions (scallions), sliced

• salt and ground black pepper

For the crab cokes:

• 5ml/1 tsp red curry paste

• 5ml/1 tsp corn flour (cornstarch)

• 5ml/1 tsp fish sauce

• 1 small egg yolk

• 5ml/1 tbsp chopped fresh coriander (cilantro)

• 175g/6oz white crab meat

• 50g/1 cup fresh white breadcrumbs

• 30ml/2 tbsp vegetable oil

Serves 6

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Method:

1. Cut the roots off the coriander stems and place in a heavy pan. Strip the stems and set the leaves aside.

2. Add the chicken to the pan with half the garlic, the star anise, carrots, celery. onion and soy sauce. Add water to cover. bring to the boil, cover and simmer for 1 hour or until the chicken is cooked.

3. Make the crab cakes by combining all the ingredients except the oil in a bowl and dividing into 12 small patties.

4. Cook the noodles according to the packet instructions. Drain and set aside. Fry the remaining garlic until golden, then drain.

5. Lift the chicken out of the stock, pull off the skin, and tear the meat into large strips. Strain the stock and pour 1.2 liters/2 pints/5 cups into a large pan.

6. Stir in the fish sauce, chili powder and seasoning. Bring to simmering point.

7. Fry the crab cakes in hot oil for 2-3 minutes on each side. Divide the noodles, fried garlic, bean sprouts, spring onions and chicken among soup bowls.

8. Arrange two of the crab cakes on each, ladle in the chicken broth and garnish with the coriander.