Recipe

Asian Coconut And Crab Soup Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 7 months ago Here is another delicious and easy crab soup with coconut milk. Again, I use chicken stock. You can omit the crab claws if you don't have them or want a cheaper soup. But for company, the claws are visually appealing and, of course, delicious! Prep:5m Cook:10m Servings:4	Auntybea
	easy delicious

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Ingredients

1 tbsp. peanut oil

2 tbsp. Thai red curry paste

1 red bell pepper, seeded and clisced

2 1/2 cups coconut milk

2 1/2 cups stock (fish or chicken)

2 tbsp. fish sauce

8 ounces canned or fresh white crab meat

8 ounces fresh or frozen crab claws

2 tbsp. chopped fresh cilantro

3 green onions, trimmed and slilced

Directions

Heat the oil in a large, preheated wok.

Add the red curry paste and bell pepper and stir-fry 1 minute.

Add the coconut milk, stock and fish sauce and bring to a boil.

Add the crab meat (drained if canned), crab claws (thawed if frozen), cilantro and scallions to the wok. Stir the mixture well and heat thoroughly for 2 to 3 minutes.

Transfer to warm bowls and serve.

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