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Prep time
15 minutes
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Cook time
10 minutes
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Serves
1
Author Notes
Emerald Chan's recipe for Cold Crab Noodles with Golden Coconut Soup from our new show Send Noodz. —Food52
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Cold Crab Noodles with Golden Coconut Soup
Ingredients
- For the broth
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1
(15 oz.) can full-fat coconut milk
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1 pint
sungold tomatoes
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3
1” knob ginger
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1
1” knob turmeric (or 1 tsp ground turmeric)
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2
clove garlic
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2 tablespoons
miso paste
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Zest and juice of 1 lime
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1 tablespoon
sugar
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1 1/2 teaspoons
fish sauce
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1/2 teaspoon
sesame oil
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kosher salt, to taste
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4-6 ice cubes
- For assembly
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4 ounces
flat rice noodles
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1/2 cup
lump crab or shredded chicken (optional)
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1/4 cup
purple cabbage, shredded
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1
Persian cucumber, ribboned
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2
radishes, thinly sliced
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1
scallion, thinly sliced
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1 teaspoon
toasted white sesame seeds
Directions
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Add all of the broth ingredients to a blender and blitz until smooth, adjust seasoning to taste. Strain broth through a fine mesh strainer and set in the refrigerator until ready to assemble.
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Cook rice noodles according to package directions, strain and rinse with cold water, and divide into bowls.
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Pour broth over the rice noodles, add lump crab or shredded chicken on the top (if using), arrange cabbage, cucumber, radish, and scallions on the side, then top with sesame seeds.
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