Crab and Prawn Coconut Soup with Noodles

Serves 2 as a meal


  • 2 tablespoons sunflower oil
  • 2 small cloves garlic, sliced
  • 1/2 teaspoon grated ginger
  • 1 teaspoon lemon grass, finely chopped
  • 200g (8ozs) crab meat
  • 500ml (18fl ozs) fish or light chicken stock
  • 1 small tin (165g/7ozs) coconut milk
  • 1 tablespoon fish sauce (Nam Pla)
  • 50g (2ozs) thin egg noodles
  • 50g (2ozs) raw prawns, peeled
  • 2 spring onions, finely sliced
  • juice of 1/2 lemon
  • 1/4 red chilli, deseeded and finely chopped
  • 1 tablespoon chopped coriander (leaves and stalks)


  1. In a large saucepan on a medium heat, place the oil, then add the garlic, ginger, lemon grass and crab meat. 
  2. Toss on the heat for a few minutes until light golden. 
  3. Add the stock, coconut milk and fish sauce. 
  4. Bring to the boil then add the raw egg noodles and after 1 minute add the prawns (simmering all the time).
  5. Cook for 3-4 minutes until the prawns and noodles are cooked, then add the sliced spring onions, lime juice, the chopped chilli and the chopped coriander, season to taste and serve.