Crab, Tomato and Lemon Grass Broth

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

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.



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


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