Asian Crab Meatball Soup

Ingredients

3 individual rice vermicelli nests
coriander leaves, to taste, for garnish
3 green onions, sliced

Broth:
1 Tbsp. sesame oil (non toasted)
1/4 cup dried French shallots, diced
1 Tbsp. minced garlic
3 stalks Haiku lemongrass in water, diced
5 cups chicken broth
2 Tbsp. fish sauce
2 Tbsp. soy sauce

Crab Balls:
1 lb. Phillips Special Crab Meat
3 Tbsp. corn starch
2 Tbsp. minced coriander
1/2 tsp. ground hot red peppers
1 egg
salt, to taste

Cooking Instructions

• Cook the rice vermicelli according to package directions. Drain.
• In a large pan, heat the oil over medium heat. Fry the shallots, garlic and lemongrass for 1 to 2 minutes.
• Add the broth, fish sauce and soy sauce. Bring to a boil then let simmer on medium-low for 30 minutes.
• While waiting, mix the ingredients for the crab balls in a food processor. Make the balls with about 1 Tbsp. of the mixture for each one.
• Strain the broth and pour it back into the pan. Bring to a boil and add the crab balls. Let simmer on low for 10 minutes.
• When ready to serve, add the vermicelli, coriander and green onion.

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