Crab, prawn and coconut soup

Name: Crab, prawn and coconut soup
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tbsp sunflower oil; 2 cloves garlic, sliced; ½ tsp grated ginger; ¼ tsp red chillies, seeds removed, finely chopped; 1 tsp finely chopped lemongrass; 200g crab meat, mostly white meat with a little brown mixed in; 500ml fish or light chicken stock; 165ml can coconut milk; 1 tbsp Thai fish sauce, or to taste; 50g uncooked shelled de-veined prawns; 2 spring onions, finely sliced; ½ lemon, juice only; 1 tbsp chopped coriander

Prep: 10 mins

Cook: 10 mins

2 tbsp sunflower oil

2 cloves garlic, sliced

½ tsp grated ginger

¼ tsp red chillies, seeds removed, finely chopped

1 tsp finely chopped lemongrass

200g crab meat, mostly white meat with a little brown mixed in

500ml fish or light chicken stock

165ml can coconut milk

1 tbsp Thai fish sauce, or to taste

50g uncooked shelled de-veined prawns

2 spring onions, finely sliced

½ lemon, juice only

1 tbsp chopped coriander

Pour the oil into a large saucepan. Set over medium heat then throw in the garlic, ginger, chilli, lemongrass and crab meat. Fry until it takes a nice golden colour (4-5 minutes).

Add the stock, coconut milk and fish sauce. Set the heat to high and bring to the boil.

Lower the heat then mix in the prawns. Cook until they turn pink, which should take about 1 or 2 minutes.

Add the spring onions, lemon juice, chopped coriander, salt and pepper.

Pour into warm soup bowls and serve while hot.

Serves
2

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Soups, Starters, Party Food, Easy, Entertaining, Family Dinners, Quick Meals

Level of Difficulty
Easy