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RECIPE: Recipe: Crab coconut soup

Posted by organic_maria (My Page) on
Fri, Sep 7, 07 at 15:47

Crab coconut soup

2 tsp of peanut oil
2 tbsp of red thai curry paste
1 red bell pepper chopped
3 scallion/shallot onions chopped
2 1/2 cups of fish stock
1 can of coconut milk
2 tbsp of Fish sauce
2 tbsp of fresh cilantro chopped
1 can of crab meat
1 bag of Pollock crab meat

In a wok fry peanut oil, red thai curry paste and bell pepper for 2-3 minutes
Add 2 1/2 cups of fish stock, 2 tbsp fish sauce and coconut milk. Bring to a boil
Then add Remaining ingredients: Crab meat from bag and can, shallot onions, cilantro. Simmer until well blended...about 2 min or so.

Alot of people go nuts over this soup. I find it tastes better the next day. So make it the night before or at least in the morning if you will serve it the same night. The soup always tastes better when left to sit and blend for a few hours.:)

Follow-Up Postings:

RE: RECIPE: Recipe: Crab coconut soup

Thanks Organic Maria---This soup sounds terrific. I am going to try it using our Pacific Coast Dungeness crab as soon as we get some.

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