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    You are in: Home / Recipes / Coconut Soup Recipe
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    Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Camden Cook's Note:

    An easy and tasty soup that is perfect for cold winter days. Original Source: Better Homes and Gardens Appetizers edition.

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    Units: US | Metric


    1. 1
      Break crab legs to fit into a large saucepan. Cook crab legs in the oil over medium-high heat for 5 minutes. Reduce heat to medium. Add onion, lemongrass, ginger, jalapeno and garlic; cook and stir 4 minutes. Add wine and curry paste and cook until wine has almost evaporated. Add coconut milk and clam juice. Bring mixture to boiling reduce heat. Simmer covered, 20 minutes. Add mint and cilantro and simmer for an additional 5 minutes.
    2. 2
      Remove from heat. Remove crab legs; set aside. Pour soup through a fine mesh strainer into a large bowl.
    3. 3
      Serve soup in small bowls. If desired sprinkle fresh cilantro on top of individual servings. Remove crabmeat from legs and sprinkle over each serving.

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    Nutritional Facts for Coconut Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.4
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 13.4 g
    Cholesterol 63.4 mg
    Sodium 1410.2 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.5 g
    Sugars 1.9 g
    Protein 29.4 g

    The following items or measurements are not included:


    red curry paste

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