Asian Coconut And Crab Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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! Read more ! 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:
1. Heat the oil in a large, preheated wok.
2. Add the red curry paste and bell pepper and stir-fry 1 minute.
3. Add the coconut milk, stock and fish sauce and bring to a boil.
4. 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.
5. Transfer to warm bowls and serve.
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