CRAB SOUP WITH SPONGE GOURD AND MALABAR SPINACH
As a popular dish of the majority of people in the North, crab noodle soup is full of nutrients and has cooling properties, suitable for family meals in the summer.
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 5minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 5minutes
Ingredients
Instructions
  1. – Filter the ground river crab with 2 bowls of water through the mesh several times to remove the grit. Saute shallot, add crab roe to stir-fry, add crab water and cook over medium heat.
  2. – When the soup is just boiling, remove the crab roe from the pot so that we will put it on the bowl of soup later.
  3. – Add chopped sponge gourd, malabar spinach to boil, season to taste with salt. Before turning of the heat, add a little fish sauce.
  4. – Ladle the soup into a bowl, put the crab roe on top of the bowl. Serve the soup with pickled white eggplant, shrimp paste, and hot rice.