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

How to Make Crab Avocado Soup


  • 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.

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About Crab Avocado Soup

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