Savoury,  Soup,  Spicy

Crab noodle soup and dispiriting temporary assignments

I have been working as Builder’s Assistant, though not a very successfully it would seem. Léo, my well-adjusted ten-year-old son (I feel the need to account for his emotional health in view of the calamity that is my dog’s), has been busy building a three-story log cabin, as you do, and needed help with the basement. My job was to lean on the planks of wood while he randomly banged nails into them. As if this doesn’t sound like torture enough, I was yelled at for not ‘leaning heavily enough’ and also for coughing, causing the nails to bend. There was subsequent, rather barbed commentary on the fact that my work wasn’t up to par, and also detail as to why it was my fault that the floorboards of the cabin are now crooked. After much deliberation, I think I’m going to stick to cooking.
Ingredients (serves at least 4)
1 tablespoon olive oil
1 tablespoon sesame seed oil
1 onion, chopped
1 leek, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1.25 litres organic chicken or vegetable stock
4 tablespoons frozen peas
4 tablespoons pre-cooked sweetcorn
2 tablespoons soya sauce
1/2 teaspoon dried basil
3 kaffir lime leaves
sea salt and freshly ground pepper to taste
1 teaspoon chilli flakes
75g thin Asian rice noodles
1 tin (175g) of crabmeat
Fresh coriander to garnish
Gently heat the oils in a large saucepan. Add the chopped onion, garlic, leek, celery, carrot and red pepper and cook for 5 minutes, stirring frequently. Add the stock, soya sauce, peas, sweetcorn, seasoning and herbs and simmer for 20 minutes. Add the noodles and crabmeat and cook for a further five minutes. Serve with fresh coriander chopped and sprinked over the top.


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