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  • Andy

Crab/Shrimp Soup

Updated: Nov 14, 2020

When I was in Singapore I always had this soup, it was my favorite. Then several months ago I thought I would try to recreate it since I do not see us in Asia any time soon.


1 LB of Crabmeat

1/2 lb of shrimp, heads, shells, and tails removed

1/2 lb of bacon

6 cups of chicken or seafood stock

1/2 lb of fine Chinese noodles

5 oz of bean sprouts

3 cloves of garlic, crushed

1 tablespoon of sesame oil

1 teaspoon of Chinese 5 spice

1/2 teaspoon of freshly grated ginger

8 scallions chopped - the whole scallion

1 cucumber shredded

salt and pepper to taste


Fill a teapot with water and set on the stove to boil.

Place bacon on a broiling pan and cook until almost crispy or you can cook it in the microwave. Once cooked cut in thirds, then into ribbons. Set aside

Cook noodles as per the directions on the package, drain, rinse and cut into 2 to 3-inch lengths.

Clean the bean sprouts of any seed casings and place them in a colander. Next, pour the boiling water from the teapot over the bean sprouts and let sit in the sink until ready to add to the soup.

In a large skillet over medium-high heat oil, then add the garlic and ginger and saute for about 20 seconds. Next, add the stock to the skillet and stir for about 2 minutes until stock is just about to boil. Now add the bacon, bean sprouts, and noodles to the pan and stir to warm. Next, add the 5 spice and salt and pepper to taste. Once the soup comes to a boil, stir for 30 seconds, turn off the heat and add shrimp and crab to skillet and cover. Let soup steep for about 4 to 5 minutes. Once shrimp, as cooked through it, is time to serve.

Place scallions and cucumbers on the bottom of each bowl and spoon soup over and serve.

Enjoy Cooking

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