Crab Bee Hoon Soup

Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?
Recreate this delicious hawker dish at home without pinching too big a hole in your wallet. Our savoury crab bee hoon soup is made with chicken stock that is flavoured with dried sole powder, fish sauce and white pepper. But how does the soup manage to be the perfect mix of milky and refreshing? The secret to it – evaporated milk. It gives the broth a delightful touch of creaminess without overpowering the robust soup.
Bee hoon noodles are the perfect accompaniment to this dish, especially the thicker version. Nothing could be more satisfying than slurping thick, chewy rice noodles generously coated in a creamy and aromatic crab soup! We also topped our crab bee hoon off with some baby bokchoy for an extra crunch.
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Adjust Servings
1large crab (approximate 800g-1kg)
400g thick bee hoon
40g butter
3cloves garlic (smashed)
8slices old ginger
100g baby bak choy
1litre fresh chicken stock (or store bought)
120ml evaporated milk
2tbsp dried sole powder
5tbsp Shaoxing wine
½tbsp fish sauce
¼tsp pepper
Spring onions, coriander leaves and fried crispy shallots for garnish
Sliced red chilli padi in soya sauce
Fresh Chicken Stock:
3chicken carcass
30g dried soya beans (soaked for 2 hours)
50g ikan bilis
2spring onions
4slices old ginger
1liter water



Clean crab. Remove claws and using a mallet to lightly crush it. Cut the body into 4 sections.
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Heat 40g butter on medium heat.
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Fry 8 slices of old ginger and 3 cloves of sliced garlic until fragrant.
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Add the crab pieces and glaze with 3 tbsp Shaoxing wine.
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Pour in 1 litre of chicken stock.
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Add in ½ tbsp fish sauce, ¼ tsp pepper and 2 tbsp dried sole powder.
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Cover and simmer on high heat until crab turns red, approximately 5-7 minutes.
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Pour in 120ml milk. Stir to combine.
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Add in 400g thick bee hoon and 100g baby bak choy.
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Simmer for a minute. At this point, you can add additional evaporated milk if you prefer the broth creamier.
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Swirl in 2 tbsp Shaoxing wine.
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Serve immediately with sliced chilli padi in soya sauce by the side.
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