Ingredients with Measurements:
- 1 pound crab meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
2. Add red curry paste and cook for another minute.
3. Add chicken broth, coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
5. Add crab meat and cook for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth (optional).
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 12g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be used instead of crab meat.
- Vegetable broth can be used instead of chicken broth.
- Soy sauce can be used instead of fish sauce.
- Lemon juice can be used instead of lime juice.
- Honey can be used instead of brown sugar.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use different types of seafood, such as clams or mussels.
- Add vegetables such as carrots, bell peppers, or mushrooms.
Tips and Tricks:
- Use fresh crab meat for the best flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
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 medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with sliced green onions and chopped cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Lime wedges
Pairings:
- Crusty bread
- Rice noodles
- Steamed rice
Suggested Side Dishes:
- Steamed vegetables
- Spring rolls
- Fried rice
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:
- Make sure to cook the crab meat until it is heated through.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Spicy crab soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor Profiles:
This soup is spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the soup as an appetizer or as a main course.
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Region: Thai