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crab avocado soup

(1 rating)
MikesKitchen avatar
Recipe by
Mike Chetty
@MikesKitchen
Auckland

Asian inspired soup bursting with flavor's and texture's that can be prepared in a jiffy for a quick lunch or impressive dinner party starter

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 5 Min

Ingredients For crab avocado soup

  • 1 pkg
    instant noodles chicken
  • 125 g
    frozen crab-sticks sliced thinly
  • 1/2
    each- red,green,orange,yellow peppers sliced into thin strips
  • 1 bunch
    cilantro, fresh
  • 2 lg
    firmly ripe avocados-halved and peeled
  • 100 ml
    sweet chili sauce
  • 125 ml
    light coconut milk-mixed with 15 ml corn flour
  • salt and freshly ground black pepper

How To Make crab avocado soup

  • 1
    bring 1 liter of water to the boil in a large soup pot.
  • 2
    stir in the instant chicken noodles,breaking the noodles finely.
  • 3
    add in the sliced strips of peppers.
  • 4
    bring soup to a rolling boil for 1 minute.
  • 5
    add in the crab-sticks slices and 1/2 the bunch of cilantro leaves.
  • 6
    bring to the boil for a further 2 minutes without stirring.
  • 7
    puree the avocados and add to the pot of soup along with the sweet chili sauce and coconut milk mixture,as the soup comes to the boil and thickens slightly.
  • 8
    remove from heat,season with salt and pepper.
  • 9
    serve into soup bowls,garnish with cilantro leaves and serve immediately.
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