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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- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, crushed
- 1 fresh red chili pepper, seeded and chopped
- 1 large tomato, peeled and chopped
- 3 tablespoons chopped fresh cilantro
- 4 cups crab stock or 4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
- 1 1/4 lbs crabmeat
- 1 cup coconut milk
- 2 tablespoons palm oil or 2 tablespoons butter substitute
- 1 lime, juice of
- hot chili oil, to serve
- lime wedge, to serve
- 1Heat 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.
- 2Add 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.
- 3Stir 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.
- 4Stir in the lime juice and remaining cilantro, then season with salt to taste.
- 5Serve with chili oil and lime wedges on the side.
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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
- Total Fat 27.7 g
- Saturated Fat 16.0 g
- Cholesterol 59.5 mg
- Sodium 1234.3 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 2.9 g
- Sugars 7.8 g
- Protein 28.9 g
The following items or measurements are not included: