Crab Bee Hoon Soup – 螃蟹米粉汤

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.

If you liked this recipe, please don’t be shellfish and share it!

#themeatmensg #simple #delicious

Click to rate this recipe!

  • Servings:

  • Time:

  • Skill: Easy


  1. 1 large crab (approximate 800g-1kg)

  2. 400g thick bee hoon

  3. 40g butter

  4. 3 cloves garlic (smashed)

  5. 8 slices old ginger

  6. 100g baby bak choy

  7. 1 litre fresh chicken stock (or store bought)

  8. 120ml evaporated milk

  9. 2 tbsp dried sole powder

  10. 5 tbsp Shaoxing wine

  11. ½ tbsp fish sauce

  12. ¼ tsp pepper

  13. Spring onions, coriander leaves and fried crispy shallots for garnish

  14. Sliced red chilli padi in soya sauce

Fresh Chicken Stock:

  1. 3 chicken carcass

  2. 30g dried soya beans (soaked for 2 hours)

  3. 50g ikan bilis

  4. 2 spring onions

  5. 4 slices old ginger

  6. 1 liter water


  1. Clean crab. Remove claws and using a mallet to lightly crush it. Cut the body into 4 sections.

  2. Heat 40g butter on medium heat.

  3. Fry 8 slices of old ginger and 3 cloves of sliced garlic until fragrant.

  4. Add the crab pieces and glaze with 3 tbsp Shaoxing wine.

  5. Pour in 1 litre of chicken stock.

  6. Add in ½ tbsp fish sauce, ¼ tsp pepper and 2 tbsp dried sole powder.

  7. Cover and simmer on high heat until crab turns red, approximately 5-7 minutes.

  8. Pour in 120ml milk. Stir to combine.

  9. Add in 400g thick bee hoon and 100g baby bak choy.

  10. Simmer for a minute. At this point, you can add additional evaporated milk if you prefer the broth creamier.

  11. Swirl in 2 tbsp Shaoxing wine.

  12. Serve immediately with sliced chilli padi in soya sauce by the side.

  • Share:

You might be interested in: