Coconut Crab Soup

Name: Coconut Crab Soup
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 2 tablespoons coriander leaves; 5 red shallots, sliced lengthways; finely grated zest of 1 makrut lime; 2 coriander roots, minced; 1 stalk lemongrass, finely chopped; 4 makrut lime leaves, shredded; 2 red bird’s-eye chillies, finely sliced; 50 ml fresh lime juice, strained; 750 ml Light Crab Stock, made from the shells; 750 ml coconut milk; 2 red bird’s-eye chillies, minced; 2 teaspoons minced galangal; 75 ml fish sauce; 2 makrut lime leaves, finely shredded; 300 g flaked cooked fresh crabmeat; 1 teaspoon minced ginger; 2 tablespoons Fried Shallot Slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

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

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

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