Chicken and Crab Noodle Soup with Coriander Omelet Recipe
 The chicken makes a delicious stock for this
light noodle soup with its elusive hint of enticing aromatic Chinese
flavors.
Ingredients : (Serves 6)
2 chicken legs, skinned
1.75 liters/3 pints/7.5 cups water
Bunch of spring onions (scallions)
2.5 cm/1 in piece fresh root ginger, sliced
5 ml/1 teaspoon black peppercorns
2 garlic cloves, halved
75 g/3 oz rice noodles
115 g/4 oz fresh white crab meat
30 ml/2 tablespoons light soy sauce
Salt and ground black pepper
Coriander (cilantro) leaves, to garnish
For the omelets
4 eggs
30 ml/2 tablespoons chopped fresh coriander
leaves
15 ml/1 tablespoon extra virgin olive oil
Methods:
Put the chicken and water in a pan. Bring to
the boil, reduce the heat and cook gently for 20 minutes; skim the surface
occasionally. Slice half the spring onions and add to the pan with the
ginger, peppercorns, garlic and salt to taste. Cover and simmer for 1.5
hours.
Meanwhile soak the noodles in boiling water
for 4 minutes, or according to the packet instructions. Drain and refresh
under cold water. Shred the remaining spring onions and set aside. To make
the omelets, beat the eggs with the coriander and seasoning. Heat a little
of the olive oil in a small frying pan. Add a third of the egg and swirl
the pan to coat the base evenly. Cook for 1 minute. Flip over and cook for
30 seconds. Turn the omelet out on to a plate and leave to cool.
Repeat twice more to make three omelets.
Roll up the omelets tightly one at a time
and slice thinly. Remove the chicken from the stock and leave to cool.
Strain the stock through a sieve (strainer) lined with muslin
(cheesecloth) into a clean pan. When the chicken is cool enough to handle,
remove and finely shred the meat, discarding the bones.
Bring the stock to the boil. Add the
noodles, chicken, spring onions and crab meat, then simmer for 1-2
minutes. Stir in the soy sauce and season. Ladle the soup into bowls and
top each with sliced omelet and coriander leaves.
Happy Cooking,
Carol |
