Crab Avocado Soup

This Asian inspired soup bursts with flavours and textures and is lightning fast to prepare for a quick lunch or impressive dinner party starter.

Difficulty

Prep Time

10 minutes

Cooking Time

5 minutes

Serves

Serves: 4
Print Recipe

Ingredients

  • 1 packet SPAR instant noodles, chicken
  • 250 g SPAR frozen Crab-Sticks, thinly sliced while still frozen (1/2 the box)
  • ½ each SPAR Freshline rainbow peppers, sliced into fine strips
  • generous handful fresh dhania
  • 2 SPAR Freshline Thriftpak Avocado Pears, firmly ripe, halved and
  • peeled
  • 100 ml SPAR sweet chilli sauce
  • 125 ml SPAR coconut milk mixed with 15 ml corn-flour


Method

  1. In a pot, stir the seasoning into 1 litre boiling water. Break the instant noodles finely onto this and add in the pepper slivers. Boil for 1 minute. Do not drain off this water.
  2. Add in the crab-stick slices and the dhania. Boil for a further 2 minutes without stirring.
  3. Finely mash or puree the avocado pears and add to the soup, along with the sweet chilli sauce and coconut milk mixture. As it comes the boil and thickens slightly, do not cook further. Check seasoning and adjust if necessary.
  4. Garnish with extra dhania, once the soup has been served into bowls.

Hints & Tips

The SPAR Lite Coconut Milk may be used successfully too.
Use this soup as soon as possible after cooking, and avoid re-heating or stirring to maintain the best consistency.

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