Lobsters are invertebrates and have a hard protective exoskeleton.Thai Crab Noodle Soup
The red chilies in Thai cooking are hot, but not overpowering. If you want more heat, consider adding a touch of red curry paste to the soup component. Whether you like it hot or hotter, enjoy!
- 14-oz (398-mL) can coconut cream 1 cup (250 mL) chicken stock
- 1 ½ tsp (7 mL) grated ginger root 1 stalk lemon grass, bruised
- 3 Kaffir lime leaves* (or 1 tsp/5 mL lime zest) 1 tsp (5 mL) fish sauce
- 1 tsp (5 mL) brown sugar 2 baby bok choy
- 3 oz (100 g) dried egg noodles 1 tbsp (15 mL) peanut oil
- 1 lb (450 g) crab meat
- 1 medium red Thai chili, seeded and thinly sliced 1 tbsp (15 mL) fresh lime juice
- ¼ cup (60 mL) chopped cilantro
- lime slices, as garnish
In a saucepan, combine coconut cream, chicken stock, ginger root, lemon grass, lime leaves, fish sauce and brown sugar; bring to a simmer and cook 5 minutes. Strain; return to saucepan and keep warm; do not boil.
Trim bok choy; separate leaves and wash. In a saucepan with salted water, simmer bok choy until cooked. Drain; reserve and keep warm. In another saucepan, bring salted water to boil; add noodles and cook 2-3 minutes. Remove from heat, cover, and let stand until soft; strain before serving.
Heat peanut oil in a skillet; add crab and chili and toss until heated through. Drizzle lime over crab and sprinkle with cilantro. Toss to combine.
To serve: In centre of large soup bowls, place bok choy, twist noodles over bok choy and top with crab mixture. Pour soup around, garnish with additional cilantro and accompany with extra slices of lime.
Serves 4-6
*Kaffir lime leaves are found in Asian markets.
