Thai•gourmet
Coconut Crab Soup with Shrimp
This Thai-inspired crab soup has a lemon grass, peanut butter coconut milk broth with chiles and is loaded with basil, shrimp and crab meat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb crab meat (thawed)
- 1 lb medium shrimp (deveined)
- 4 cups chicken stock
- 2 tbsp lemon grass paste ((See Note 1))
- 1 jalapeño (sliced lengthwise)
- 14 oz can coconut milk
- 1/4 cup chunky peanut butter
- 3 tbsp chili paste
- 2 tsp fish sauce
- 8 oz sliced water chestnuts (drained)
- 20 leaves basil (Thai preferred)
Instructions
- 1
Remove any shells from shrimp, rinse and drain. Drain excess water from thawed or fresh crab meat. Set aside.
- 2
Heat chicken stock in a stock pot over medium heat. Add the lemon grass paste and jalapeno. Bring to a boil, lower heat to simmer and cook 15 minutes. Discard jalapeno.
- 3
Add the coconut milk, peanut butter, chili paste and fish sauce. Stir to incorporate.
- 4
Add the seafood and water chestnuts to the pot and cook on low for another 5 minutes until heated through and serve topped with basil.