By Sri Owen
Spinach or watercress adds a pleasing bitterness to the complex flavour of this soup. The Chinese heat of ginger with the Indian bite of tamarind is the essence of Asian new wave flavouring.
Put the stock, tamarind water, ginger juice and garlic into a saucepan, bring to the boil and simmer for 3 minutes. Taste, and adjust the seasoning by adding salt, soy sauce or fish sauce and pepper as necessary.
Add the crab meat and the spinach or watercress. Continue cooking for 1 minute, then add the parsley and spring onions. After 30 seconds, turn off the heat and serve straight a