Asian Coconut And Crab Soup
From auntybea 16 years ago
- 10 minutes to make
- Serves 4
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!
Ingredients
- 1 tbsp. peanut oil shopping list
- 2 tbsp. Thai red curry paste shopping list
- 1 red bell pepper, seeded and clisced shopping list
- 2 1/2 cups coconut milk shopping list
- 2 1/2 cups stock (fish or chicken) shopping list
- 2 tbsp. fish sauce shopping list
- 8 ounces canned or fresh white crab meat shopping list
- 8 ounces fresh or frozen crab claws shopping list
- 2 tbsp. chopped fresh cilantro shopping list
- 3 green onions, trimmed and slilced shopping list
How to make it
- 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.
People Who Like This Dish 6
- StrangeBrew Nowhere, Us
- glbaskin Nowhere, Us
- lisa1919 Nowhere, Us
- bad_company Tucson, AZ
- chefwannabeone Prospect Hts, IL
- irishiz Annapolis, MD
- auntybea Vernon, Canada
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The Rating
Reviewed by 2 people-
Wonderful dish! My whole family loves it. I only made two alterations. I used 8 ounces of scallops instead of the crab claws and omitted the fish sauce. Very excellent!
kstel
in loved it
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Ya man this looks like a crazy soup!
bad_company
in Tucson loved it
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