Singapore Crab Noodle Soup December 14 2011 4 Comments

Singapore Crab Noodle SoupServes 4
 
2 bags Skinny Dip Angel Hair
3/4 lb lump crab meat or firm fish, cubed
4 cups water
1/2 cup canned evaporated skim milk
4 baby bok choy, cut lengthwise into halves OR
1 cup shredded cabbage
2 green onions, sliced thin diagonally
4 cloves garlic, minced
2 tablespoons melted I Can't Believe It's Not Butter Light
2 tablespoons grated fresh ginger
1 tablespoon rice wine
1/2 tablespoon fish sauce (or salt to taste)
2 teaspoons chicken broth powder
1/16 teaspoon white pepper
 
Add margarine to a large nonstick saucepan.  Add ginger & garlic and cook for 1 minute.  Stir in chicken broth powder, water, milk, rice wine, fish sauce, water & white pepper.  Bring to a boil and add crab, bok choy & green onion.  Drain noodles and stir into soup.  Cook 2 minutes and serve.

Nutritional Breakdown
 
Calories:  196.....Carbs:  6 grams.....Protein:  31 grams.....Fat:  4 grams
Fiber:  2 grams.....Sodium:  739 mg.....Potassium: 713 mg