Vietnamese Tomato Crab Noodle Soup

Vietnamese tomato crab noodle soup



Servings: 6

Time: 40 mins



1 liter of chicken broth

1 can crab meat

1 egg

3 tbs crab paste

3 large tomatoes (sliced)

1 medium package of vermicelli noodles

1 tbs sugar

1/2 small chicken breast (or 2 tbs ground chicken)

1 1/2 tbs mayo

1/2 onion (scored)


On a lightly oiled sauce pan, cook the tomatoes on medium heat until they are completely soft. Heat the broth in a large pot on high heat. Add the tomatoes, sugar, and onion. In a food processor, mix the crab meat, egg, crab paste, chicken breast and mayo well. When the soup comes to a boil, scoop small spoon-fulls of the paste and add them one by one into the pot. Turn the pot to medium low and cook for another 20 minutes. Turn off the stove and let it sit.

Using the instructions on the vermicelli package, boil the noodles and drain when done.

This soup can be served with a variety of greens such as: celery, thai basil, lettuce, mint, etc.