Creamy And Crabby Thai Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Don't let the innocent creamy look of this soup fool you..it is spicy! Thai food is at it's best when it has 3 elements: tart, sweet and hot. This has all of those. The lime finish is essential, I think, no matter what, but the degree of heat can be toned down, if desired. Ingredients:
about 2-3t olive oil |
1 large red onion, diced |
4 cloves garlic, minced |
3-5 hot thai chili peppers, minced(sub, here, if desired for level of heat preferred) |
1 bell pepper, diced |
1 head broccoli, florets only |
14oz white kidney beans, undrained |
12-16oz cooked crab meat(i can't recommend canned cus i've never used it) |
11-12oz guava nectar(try to use all natural, if possible) |
4 cups chicken or veggie stock |
1t dry mustard |
1t cumin |
several dashes of sriracha sauce |
14oz coconut milk(i found some real coconut milk in the produce section and was thrilled... it's what inspired the idea of a soup...but, use the canned, if you have no other choice |
2oz cellophane noodles, uncooked |
fresh cilantro and lime wedges for serving |
kosher or sea salt and fresh ground pepper |
Directions:
1. Heat oil in soup pot and add onions.
2. Cook and stir for about 5 minutes.
3. Add garlic and peppers and cook another 5.
4. Add beans, broccoli, crab, guava nectar, stock, dry mustard, cumin, salt, pepper and sriracha.
5. Cook over medium heat for about 20 minutes, until veggies are tender.
6. Add noodles and coconut milk and continue to cook about 5-10 minutes until heated through and noodles are tender.
7. Serve with fresh cilantro and lime wedges.
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