Mud Crab Soup

Name: Mud Crab Soup (Tom Kha Bu Talay)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 500 mL (2 cups/16 fl oz) coconut milk; 1 stalk lemongrass, crushed; 4 red shallots, bruised; 10 slices young galangal; 2 coriander (cilantro) roots; 5 kaffir lime leaves, torn; 1 teaspoon salt; 1 medium mud or any soft-shelled crab, halved, cleaned and cut into serving portions; 1 medium mud or any soft-shelled crab, halved, cleaned and cut into serving portions; 30 mL (2 tablespoons) fish sauce; 30 mL (2 tablespoons) lime juice; 1 tablespoon palm sugar; 5-10 fresh small green chillies; ¼ cup fresh coriander (cilantro) leaves

Tom Kha Bu Talay

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS STYLE OF SOUP is a gentler alternative to a Tom Yam. Its heat is mitigated by the coconut cream and it is not as sour. Westerners normally associate chicken with this soup, but as with the Tom Yams, it is not so limited. Any meat, poultry, seafood or vegetable may be substituted for the mud crab. Beancurd (tofu), oyster mushrooms or baby corn go particularly well if a vegetarian soup is desired.

Ingredients

Asia
Thailand
Fish course
Pescatarian
Soup
South East Asia
Gluten-free

Ingredients

Method