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4
Easy
Published 2008
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.
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
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