Crab, prawn and coconut soup
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
