Escape the winter blahs with this Vietnamese noodle soup from Randy Feltis — it’ll warm you up in no time!

Spring crab pho

Ingredients:

• 2 lb crab meat, sliced
• 8 cups shrimp stock
• 1 cup snow peas, julienned
• 1 cup red pepper, julienned
• 1 cup fennel, julienned
• 1 cup baby bok choy, julienned
• 4 cups soba noodles, blanched
• 1 bunch green onion, julienned
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 lemon grass stock
• Nub of butter
• Salt & pepper
• Thai basil
• Bean sprouts
• Chillies

Method:

In a large stock pot, sweat garlic and ginger in butter deglaze with shrimp stock.

Then add lemongrass and bring to simmer. Then season and remove lemongrass.

Divide ingredients equally in 4 large soup bowls, starting with noodles and finishing with crab. Top with stock.

On the side of plate, place Thai basil, bean sprouts and a wedge of lime. Serve.

Serves 4

Courtesy Randy Feltis

www.thefarmhouse.ca

@chefrandyf