Crab Avocado Soup

Mike Chetty


Asian inspired soup bursting with flavor's and texture's that can be prepared in a jiffy for a quick lunch or impressive dinner party starter

★★★★★ 1 vote
10 Min
5 Min


1 pkg
instant noodles chicken
125 g
frozen crab-sticks sliced thinly
each- red,green,orange,yellow peppers sliced into thin strips
1 bunch
cilantro, fresh
2 large
firmly ripe avocados-halved and peeled
100 ml
sweet chili sauce
125 ml
light coconut milk-mixed with 15 ml corn flour
salt and freshly ground black pepper


1bring 1 liter of water to the boil in a large soup pot.
2stir in the instant chicken noodles,breaking the noodles finely.
3add in the sliced strips of peppers.
4bring soup to a rolling boil for 1 minute.
5add in the crab-sticks slices and 1/2 the bunch of cilantro leaves.
6bring to the boil for a further 2 minutes without stirring.
7puree the avocados and add to the pot of soup along with the sweet chili sauce and coconut milk mixture,as the soup comes to the boil and thickens slightly.
8remove from heat,season with salt and pepper.
9serve into soup bowls,garnish with cilantro leaves and serve immediately.

About this Recipe

Other Tags: Quick & Easy, Healthy
Hashtag: #crab