This soup is super creamy and rich, with a perfect mix of textures and savoury umami flavours. The bouncy noodles soak up all the delicious broth, and the fresh herbs add a nice kick. Inspired by the Vietnamese dish ‘Bánh Canh Cua Nước Cốt Dừa,’ it’s a childhood favourite of mine and it’s so tasty!
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Cooking time: 30 mins
Equipment
- Small frying pan
- Medium pot
- Chopping board
- Knife
Ingredients
- 160g hot smoked salmon
- 50g squid, cooked prawns or any seafood you like (optional)
- 5g kimchi/radish pickles (optional)
- 2 tsp vegetable oil
- 5 tsp cold water
- 1 tsp corn flour starch
- 3g chives or 1 spring onion, finely chopped
- 2 coriander stems, leaves plucked
- 2 tsp crispy onions
- 2 tsp chilli oil
For the soup
- 300ml chicken stock
- 400ml coconut milk
- 200g mixed crab meat
- 2 chicken stock cubes
- 2 tsp paprika
- 1 tsp sugar
- 1 tsp Fish sauce
- ½ tsp turmeric powder
- In a small bowl, mix the corn flour starch and water then set aside.
- Add the vegetable oil to a small frying pan and over medium heat. Toss the salmon (and any optional squid or protein) in the pan for 1-2 minutes until warmed to your liking. Set aside.
- In a saucepan, bring the chicken stock, coconut milk, and water to a boil. Add the crabmeat, paprika, chilli powder, and crumbled stock cubes. Lower the heat to medium and cook for 2 minutes.
- Add the udon noodles and cook for another 3-5 minutes until the noodles are soft and bouncy. Add the cornstarch water mixture, stir well and remove from heat.
- Pour the soup and noodles into serving bowls. Top with your seafood, and garnish with kimchi pickles, coriander, chives/spring onion, a sprinkle of crispy onions, and a drizzle of chilli oil to taste. Enjoy!
