- 200 GRAM CRAB MEAT
- 100 GRAM RICE NOODLES
- 2 TBSP FISH SAUCE
- 1 TBSP SHRIMP PASTE
- 2 TBSP TAMARIND PULP
- 100 GRAM BEAN CURD, in cubes and fried
- 2 CLOVES GARLIC, chopped
- 2 TOMATOES, in cubes
- 100 GRAM BEAN SPROUTS
- HANDFUL GREEN CORIANDER, cut
|
|
- 250 GRAM SPINACH
- 2 POTATOES, peeled and diced
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 TSP SAGE
- 1/4 CUP
CREAM
- 5 CUPS VEGETABLE STOCK
|
Bring one liter water to the
boil. Dissolve the fish sauce, shrimp paste and tamarind in it. Add the
noodles, the garlic and the crab and boil a few minutes until the noodles are
done. Stir in the bean curd and the tomatoes. Garnish with bean sprouts and
coriander.
|
Stir-fry the onions and the
garlic three minutes. Add the potato and the sage and stir fry two minutes
more. Add the stock and salt and pepper to taste and cook 15 minutes. Add the
spinach and cook three minutes more. Puree the soup and stir in the cream.
Decorate with a spoonful of cream.
|
