Crab, Coconut, and Cilantro Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from The Complete Mexican, South American, & Caribbean Cookbook NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you. Ingredients:
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 |
Directions:
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.
|
|