Coconut Crab Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

I love the gentle clean flavours of this soup and I make it when fresh blue swimmer or spanner crabs are at their peak, to make the most of their inherent sweetness. It’s very straightforward and rewarding to make.

Ingredients

  • 300 g flaked cooked fresh crabmeat
  • 2 makrut lime leaves, finely shredded
  • 2 red bird’s-eye chil

Method

To make the soup, bring the coconut milk to the boil in a large saucepan and boil for a few minutes. Add the galangal, ginger, chilli, coriander, shallots, lime leaves, lemongrass and lime zest and simmer for a few minutes. Stir in the stock and fish sauce and simmer gently for 15 minutes. Pass the soup through a fine mesh strainer, discard the solids then add the lime juice.

Taste and