Spicy Crab and Coconut Soup
Ingredients:
2 tbsp. olive oil
2 tsp. grated fresh ginger
3 shallots, chopped
2 lemongrass stalks, chopped
2 green chilies, seeded and finely chopped
4 ¼ vegetable stock
½ cup coconut cream
2 6 oz. cans crabmeat
Juice of ½ lime
Bunch of scallions, sliced
Salt and pepper to taste
Handful fresh cilantro leaves
Instructions:
Heat the oil in a large saucepan, then add the ginger, shallots, lemongrass and chilies. Cook for 2 minutes. Pour in the stock. Boil, reduce heat, cover, and simmer for 20 minutes.
Stir in the coconut cream, then add the scallions and crabmeat. Warm the soup, without boiling, for about 2 minutes. Add lime juice, and salt and pepper. Served sprinkled with cilantro.