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Friday, June 5, 2015

Crab, Coconut, And Cilantro Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chili pepper, seeded and chopped
  • 1 large tomato, peeled and chopped
  • 3 tablespoons chopped fresh cilantro
  • 4 cups crab stock or 4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
  • 1 1/4 lbs crabmeat
  • 1 cup coconut milk
  • 2 tablespoons palm oil or 2 tablespoons butter substitute
  • 1 lime, juice of
  • salt
  • hot chili oil, to serve
  • lime wedge, to serve

Recipe

  • 1 heat the olive oil in a pan over low heat. stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. stir in the garlic and chile and cook for a further 2 minutes.
  • 2 add the tomato and half of the cilantro, and increase the heat. cook, stirring, for 3 minutes, then add the stock. bring to a boil, then simmer for 5 minutes.
  • 3 stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. the consistency should be thick, but not stew-like, so add some water if needed.
  • 4 stir in the lime juice and remaining cilantro, then season with salt to taste.
  • 5 serve with chili oil and lime wedges on the side.

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