Crab, Coconut, and Cilantro Soup
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml 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 tomatoes, peeled and chopped
- 44.37 ml chopped fresh cilantro
- 946.36 946.36 ml fish stock or 946.36 ml vegetable stock, with fish sauce to taste
- 566.99 g crabmeat
- 236.59 ml coconut milk
- 29.58 ml palm oil or 29.58 ml butter substitute
- 1 lime, juice of
- salt
- hot chili oil, to serve
- lime wedge, to serve
directions
- 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.
- 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.
- 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.
- Stir in the lime juice and remaining cilantro, then season with salt to taste.
- Serve with chili oil and lime wedges on the side.
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