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

Method

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.:)

Enjoy!