Singaporean Crab Bee Hoon Soup

Ingredients

• 2 live crabs (about 1.5 kg / 3.3 lbs each) 2 live crabs (about 1.5 kg / 3.3 lbs each)
• 200g (7 oz) bee hoon noodles 200g (7 oz) bee hoon noodles
• 1 liter (4 cups) seafood stock 1 liter (4 cups) seafood stock
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 200g (7 oz) bok choy, halved 200g (7 oz) bok choy, halved
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Clean the crabs thoroughly, removing the top shell and gills. Cut the crabs into halves.
2. 2.
   Soak the bee hoon noodles in hot water until softened. Drain and set aside.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, lemongrass, and sliced chilies. Sauté until fragrant.
4. 4.
   Add the curry powder and continue to cook for another minute.
5. 5.
   Add the crab halves to the pot and stir-fry for a few minutes until they turn red.
6. 6.
   Pour in the seafood stock and water. Bring to a boil and then reduce the heat to a simmer. Cook for about 15 minutes to allow the flavors to meld.
7. 7.
   Remove the crab halves from the pot and set aside.
8. 8.
   Add the oyster sauce, soy sauce, and fish sauce to the broth. Stir well to combine.
9. 9.
   Add the bok choy and shiitake mushrooms to the broth. Cook for about 5 minutes until the vegetables are tender.
10. 10.
    Season the broth with salt and pepper according to taste.
11. 11.
    Divide the bee hoon noodles into serving bowls. Place a crab half on top of each bowl.
12. 12.
    Ladle the hot broth with vegetables over the noodles and crab.
13. 13.
    Garnish with fresh cilantro.
14. 14.
    Serve hot and enjoy!

Treat your ingredients with care...

• Crab — Choose live crabs for the freshest taste. Clean them thoroughly before cooking.
• Bee hoon noodles — Soak the noodles in hot water until softened, but be careful not to overcook them as they can become mushy.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a knife or the back of a spoon to release their aromatic oils.

Tips & Tricks

• For a spicier kick, add more sliced chilies or a dash of chili oil.
• To enhance the seafood flavor, you can add prawns or clams to the soup.
• If fresh crabs are not available, you can use frozen crab meat or imitation crab sticks as a substitute.
• Adjust the seasoning according to your preference by adding more soy sauce or fish sauce.
• Serve the soup with a side of sambal chili paste for an extra burst of flavor.

Serving advice

Serve the Singaporean Crab Bee Hoon Soup hot in individual bowls, making sure to include a crab half on top of each serving. Accompany it with a side of steamed white rice or crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the soup with a sprig of fresh cilantro to add a pop of color. Arrange the bee hoon noodles neatly in the bowl and place the crab half on top. Pour the hot broth with vegetables over the noodles and crab, ensuring an enticing presentation.