Crab, Tomato and Lemon Grass Broth

Name: Crab, Tomato and Lemon Grass Broth
Yield: Serves 6–8
Ingredients: 4 red shallots or ½ red onion; 4 whole coriander seeds; 2 small fresh red chilli peppers; 2 cups (500 mL/16 fl oz) Clear Tomato Extract; 2 tablespoons fish sauce, or to taste; 20 fresh lime leaves; 2 medium tomatoes extra, diced; 12 large ripe tomatoes; ¼ cup fresh coriander (cilantro) leaves; ¼ cup fresh mint leaves; 1½ cups fresh coriander (cilantro) leaves; 6 Lemon grass stalks; Pinch of saffron threads; 4 fresh lime leaves, finely shredded; 4 whole white peppercorns; 60 g (2 oz) per person crab meat; 1 large fresh red chilli pepper, finely sliced; 4 garlic cloves; 12 cups (3 litres/4¾ imp. pints) Fish Stock; 5 cm (2 in) piece fresh ginger

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This soup also tastes good when made with a firm-fleshed whitefish instead of the crab meat. You can use the bones to make your own Fish Stock.

Ingredients

Soup

6 Lemon grass stalks
12 large ripe tomatoes
2 small fresh red chilli peppers

Pescatarian
Gluten-free
Soup

Method

PEEL OFF the outer layers of the lemon grass, leaving the tender centre part. Roughly chop this. Chop the tomatoes, chilli peppers and shallots or onion. Peel the ginger and slice it. Peel the garlic and crush the cloves.

BRING the fish stock to the boil in a large saucepan over a high heat. Add all the soup ingredients except the fish sauce and the tomato extract. Reduce