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
  • 1/2
    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

How to Make Crab Avocado Soup


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

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About Crab Avocado Soup

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

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