Ingredients with Measurements:
- 2 lbs of crab meat
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 1 tablespoon of tomato paste
- 1 tablespoon of chilli paste
- 4 cups of chicken broth
- 1 cup of coconut milk
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for 3-4 minutes until the onions are translucent.
2. Add the tomato paste and chilli paste to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
3. Add the chicken broth, coconut milk, fish sauce, and sugar to the pot. Stir to combine and bring to a simmer.
4. Add the crab meat to the pot and stir to combine. Simmer for 10-15 minutes until the crab meat is cooked through.
5. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth.
6. Add the lime juice to the soup and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 10g
Protein: 30g
Sodium: 1,200mg
Substitutions for ingredients:
- Shrimp can be substituted for crab meat.
- Vegetable broth can be substituted for chicken broth.
- Soy sauce can be substituted for fish sauce.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture.
- Add diced carrots or bell peppers for extra flavor.
- Use different types of chilli paste for varying levels of spiciness.
Tips and tricks:
- Be sure to remove any shell or cartilage from the crab meat before adding it to the soup.
- Use fresh crab meat for the best flavor.
- Adjust the amount of chilli paste to your desired level of spiciness.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Chilli crab is a popular dish in Singapore and Malaysia. This soup is a twist on the classic dish, incorporating the flavors of chilli crab into a creamy soup.
Flavor profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the sugar and coconut milk.
Serving suggestions:
Serve this soup as a main course for a light and flavorful meal.
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Region: Singaporean