Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 can of creamed corn (14.75 oz)
- 1 can of whole kernel corn (15.25 oz), drained
- 1 lb of crab meat
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of vegetable oil
- 2 cups of chicken broth
- Salt and pepper to taste
- Cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
2. Add the can of creamed corn, can of whole kernel corn, and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
3. Add the can of coconut milk, fish sauce, soy sauce, and lime juice to the pot. Stir to combine.
4. Add the crab meat to the pot and let simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth (optional).
6. Season with salt and pepper to taste.
7. Serve hot with cilantro garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Shrimp or lobster can be substituted for crab meat
- Vegetable broth can be substituted for chicken broth
- Red curry paste can be substituted for ginger
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup
- Add diced red bell pepper for extra color and flavor
- Add a splash of coconut rum for a tropical twist
Tips and tricks:
- Use fresh crab meat for the best flavor
- If using frozen crab meat, thaw before adding to the soup
- Use an immersion blender to blend the soup for a smoother texture
- Adjust seasoning to taste
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until warmed through.
Presentation ideas:
Serve soup in a bowl with a sprig of cilantro on top.
Garnishes:
Cilantro
Pairings:
- Garlic bread
- Rice noodles
- Steamed rice
Suggested side dishes:
- Grilled shrimp skewers
- Asian slaw
- Steamed vegetables
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, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that the crab meat is fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Coconut corn crab soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
Creamy, sweet, savory, with a hint of spice.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai