Crab And Coconut Dinner Soup Recipe

About this recipe

A hearty and flavorful pescatarian soup featuring crabmeat, coconut milk, and fresh cilantro, perfect for a satisfying dinner. This dish combines gentle spices with creamy textures for a comforting meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 250 ml Real Thai Unsweetened Coconut Milk
• 2 - 3 pcs Gondhoraj Lime
• 100 g Jalapeno
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 170 g Ching’S Secret Chilli Oil Crunchy, Drizzle, Stir, Spread, Use On Noodles, Fried Rice, Dimsums
• 80 g Knorr Vegetables Stock Cubes
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 100 g Salt

Instructions

1. 1. Heat 2 tablespoons of olive oil in a pan over low heat. Add 1 finely chopped onion and 1 diced celery stalk, and sauté gently for 5 minutes until softened and translucent.
2. 2. Stir in 2 minced garlic cloves and 1 finely chopped jalapeno, cooking for an additional 2 minutes to release their aroma.
3. 3. Add 1 diced tomato and 1.5 tablespoons of chopped fresh cilantro to the pan. Increase the heat slightly and cook, stirring, for 3 minutes.
4. 4. Pour in 4 cups of vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
5. 5. Stir in 1 cup of coconut milk and 2 tablespoons of coconut oil. Simmer over very low heat for 5 minutes, adjusting the consistency with a small amount of water if needed.
6. 6. Add the juice of 1 lime and the remaining 1.5 tablespoons of chopped fresh cilantro. Season with salt to taste.
7. 7. Serve the soup hot with a drizzle of hot chili oil and lime wedges on the side for an extra kick.