HOT AND SOUR CRAB SOUP

3 green onions

1 cup fresh spinach, stems removed

4 cups chicken broth

2 cloves garlic, minced

2 tablespoons grated fresh ginger

1 tablespoon fish sauce

3/4 cup seasoned rice vinegar

1 teaspoon crushed red pepper flakes

1/2 cup wide translucent rice noodles, broken up

1 to 2 cups cooked Dungeness crabmeat (about 5 to 10 ounces)

1 carrot, julienned or shredded

Salt and freshly ground black pepper

Mint sprigs (garnish)

Cilantro sprigs (garnish)

Grated lime zest (garnish)

Cut the green onions on the diagonal; tear the spinach leaves into bite-sized pieces.

In a large sauce pot, bring the chicken broth, garlic and ginger to a boil, turn down the heat to a simmer and cook for 10 minutes. Add the fish sauce, rice vinegar and red pepper flakes. Taste for seasoning.

Add the rice noodles, let soup sit for 2 minutes; add crabmeat, carrot, spinach and green onions. Stir gently so you don't break up crabmeat chunks. The heat of the soup will cook these vegetables instantly. Add salt and pepper to taste.

Serve immediately in small bowls, each garnished with mint sprigs, cilantro sprigs and lime zest.

Inspired by recipe from "Christina's Cookbook"

by Christina Orchid

RETURN TO THE RECIPES LIST