Allergen Free March: Fragrant Rice Soup

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By Melissa Lwee-Ramsay
March 16, 2017

This healthy yet hearty recipe created by Chef Chan Kung Lai of Yàn at National Gallery Singapore is gluten-free, nut-free and dairy free. It features chia seeds that are packed with omega-3 fatty acids, antioxidants and protein.


Fragrant Rice Soup With Crab Meat and Chia Seeds

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  • 1.5 litres fresh water
  • 250g oil
  • 5g salt
  • 300g learn pork meat
  • 200g prawns
  • 500g crab meat
  • 1 tblspn chia seeds
  • 500g rice
  • 100g yam
  • 1 stalk coriander
  • 1 stalk spring onion
  • ½ tspn minced genger
  • ½ tspn chia seeds (garnish)


  1. To make the stock, bring the water to a boil and add the pork and prawns. Bring this to a boil on high heat. Once at a boil, turn the heat to medium and simmer for 20 minutes. After 20 minutes, remove from the heat and leave to cool.
  2. Clean the crab and allow it to steam on high heat for 20 minutes. After cooked, allow it to cool and remove the meat.
  3. Soak the chia seeds in water before use.
  4. Peel the yam and julienne it into thin strips. Rinse the yam and squeeze out all the water, then deep fry the yam strips till golden brown and crispy.
  5. Rinse and finely chop the coriander and spring onion.
  6. In a hot wok, add a little oil and fry the minced ginger till fragrant. Add the stock and rice and bring to a boil.
  7. When the rice is soft, add the crab and chia seeds and cook for 2 mins. Then add the chopped coriander, spring onion and salt to taste.
  8. To serve, spoon the fragrant rice soup into a bowl and garnish with the crispy yam strips and chia seeds.

This recipe was created using chia seeds from Superior Chia that only selects non-genetically-modified chia seeds from organic sources and is a specially formulated mixture of the best chia seeds that have been carefully selected and milled using a special microslicing technique. The seeds are gluten-free, trans-fat free and sugar-free. They can be purchased in small, handy packets at S$18 per bag from here.