 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 carrot |
1 leek |
1 bay leaf |
3 3/4 cups fish stock |
2 cooked crabs |
1 piece fresh gingerroot, grated (1-inch long) |
1 teaspoon light soy sauce |
1/2 teaspoon ground star anise |
salt and pepper |
Directions:
1. Bring the mixture in the saucepan to a boil.
2. Reduce the heat, cover, and leave to simmer for about 10 minutes, or until the vegetables are nearly tender.
3. Remove all of the meat from the cooked crabs.
4. Break off and reserve the claws; break the joints and remove the meat, using a fork or skewer.
5. Add the crabmeat to the pan of fish stock, together with the ginger, soy sauce, and star anise and bring to a boil.
6. Leave to simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through.
7. Season the soup then ladle into a warmed soup tureen or individual serving bowls and garnish with crab claws.
8. Serve immediately.
|
|