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    You are in: Home / Recipes / Crab, Coconut, and Cilantro Soup Recipe
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    Crab, Coconut, and Cilantro Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    JKiebler1's Note:

    We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
    2. 2
      Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
    3. 3
      Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
    4. 4
      Stir in the lime juice and remaining cilantro, then season with salt to taste.
    5. 5
      Serve with chili oil and lime wedges on the side.

    Ratings & Reviews:

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    Nutritional Facts for Crab, Coconut, and Cilantro Soup

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.2
     
    Calories from Fat 249
    60%
    Total Fat 27.7 g
    42%
    Saturated Fat 16.0 g
    80%
    Cholesterol 59.5 mg
    19%
    Sodium 1234.3 mg
    51%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 7.8 g
    31%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    stock

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