1 lb/450g white crab meat
½ lb/225g brown crab meat
2 pints/1.1 litres chicken stock
4 oz/110g angel hair pasta or fine noodles
2 tablespoons olive oil
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley
2 small red onions - finelychopped
2 red chillies, seeded and chopped
2 cloves garlic
1 stalk lemon grass - crushed and bruised
1 wine glass of sherry
juice of 1 lime
juice of 1 lemon
1 teaspoons (according to taste) thai fish sauce (nam pla)

METHOD

Heat the oil in a large saucepan and fry the onions, the garlic and the chillies until soft. Add the stock, the fish sauce (if using), the lemon grass, the lemon and lime juice and bring to a simmer. Cook for 5 minutes, then add the pasta or the noodles and cook as per instructions on the packet. Add all the other ingredients and simmer for 2 minutes before removing the lemon grass and serving the soup.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS