Crab Beehoon Soup

Crab Beehoon Soup


  • 2 mud crabs (1.25kg), cleaned and cut into pieces
  • 800g thick beehoon/laksa noodles
  • 125g butter
  • 6 slices ginger
  • 6 bunches baby bok choy
  • 6 cups water
  • ½ cup evaporated milk
  • 2 tbsp Knorr chicken stock powder (or chicken stock)
  • 2 tbsp mushroom powder (or salt)
  • 2 tbsp shaoxing wine
  • 4 dashes white pepper powder


1 Kill live crabs, wash thoroughly and cut them into pieces. Drain dry.

Heat wok over medium fire, add butter and let it melt. Add ginger and saute till fragrant.

Add water, evaporated milk, chicken stock powder, mushroom powder, shaoxing wine and pepper and bring the liquid to a boil.

Add crabs into wok and cover with lid to allow crabs to cook for about 10 minutes. The rule of the thumb is to cook crabs for 7-8 minutes per pound (0.45kg). If you have 2 crabs, take the average weight of the crabs and not the total weight.

While crabs are boiling, cook white beehoon until al dente and drain dry. Set aside.

When crabs are almost done boiling, add baby bok choy and white beehoon into wok and boil till cooked. 

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