White Crab Meat in Hot Ginger and Tamarind Broth from New Wave Asian: A Guide to the Southeast Asian Food Revolution by Sri Owen

Ingredients

• 1 tsp coarse sea salt or 1 tbsp light soy sauce or fish sauce (nam pla)
• pepper
• 1 garlic clove, crushed (optional)
• 2 tsp ginger juice
• 850 ml/ 1½ pt vegetable stock or chicken stock
• 4 spring onions, then cut into thin rounds
• 225–350 g/ 8–12 oz spinach or watercress
• 4 tbsp tamarind water
• 225–350 g/ 8–12 oz white crab meat
• a handful of flat-leaf parsley