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Creamy Coconut And Crab Soup
Creamy Coconut And Crab Soup
"Fresh, sweet crab is available in any season. You can often buy crab that is already cooked and cleaned but nothing beats freshly cooked crab at your home. Cooking crab is just as easy as cooking dry pasta. You just need salt, boiling water and patience. It takes just 10 minutes and voila, you can eat sweet, fresh crabs. You’ll love this creamy soup recipe. You can add other seafood such as squid, scallops, lobster and many others to increase the variety of flavors. You can also add some vegetables such as potatoes, corn and carrots or top it with fresh coriander."
NotesYou can pair this recipe with light bodied white wines that are herbaceous and that also compliment the creaminess of the coco cream.
Serves3
Preparation Time10 min
Cooking Time25 min
Cooking MethodCasserole
Ingredients
- 2 tablespoons sunflower oil
- 2 cloves garlic
- 1 thumb-sized ginger
- 1 lemongrass stalk
- 1 pound crabs
- 1 pound medium-sized shrimps
- 1 cup coconut milk
- 1 ounce spring onions
- 2 tablespoons smoked paprika
- 2 cups vegetable stock
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In a large pot, boil water and add salt.
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Cook the crab for 10 minutes and transfer to a bowl to cool.
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Add oil to a hot pan, saute minced garlic and lemongrass stalk for 2 minutes.
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Add the deveined shrimp and crab and saute for 3 minutes.
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Add the smoked paprika, sliced ginger and vegetable stock.
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Bring to a boil and reduce to a simmer for 10 minutes.
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