Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of curry powder
- 1 can of coconut milk (13.5 oz)
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of chicken broth
- 1 pound of crab meat
- Salt and pepper to taste
- 1 lime, juiced
- 2 tablespoons of cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
2. Add the curry powder and stir for 1 minute.
3. Pour in the coconut milk, diced tomatoes, and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add the crab meat and let it cook for 5 minutes.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Stir in the lime juice and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 12g
Protein: 24g
Sodium: 1100mg
Substitutions for ingredients:
- Shrimp or lobster can be used instead of crab meat.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use red curry paste instead of curry powder for a spicier soup.
Tips and tricks:
- Use fresh crab meat for the best flavor.
- Be careful not to overcook the crab meat, as it can become tough.
- Garnish with additional cilantro and lime wedges for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of cilantro on top.
Garnishes:
- Lime wedges
- Cilantro
- Red pepper flakes
Pairings:
- Crusty bread
- Salad with a citrus vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled shrimp skewers
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 and thicken.
Food safety advice:
- Make sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Coconut crab bisque is a popular dish in the Caribbean, where fresh seafood and coconut milk are abundant.
Flavor profiles:
Creamy, savory, and slightly sweet with a hint of spice.
Serving suggestions:
Serve the soup as a starter or as a main course with a side salad or bread.
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