Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 small onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 inch ginger, peeled and minced (approx. 1 tablespoon/15g)
  • 1 red chilli, finely chopped (seeds removed for less heat - optional) (5g)
  • 1 teaspoon ground coriander (5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • 4 cups vegetable broth (960 ml)
  • 1 (13.5 ounce/400 ml) can full-fat coconut milk
  • 1 tablespoon lime juice (15 ml)
  • 1 pound (450g) cooked crabmeat, picked over for shells
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro leaves, roughly chopped, for garnish

Instructions:

  1. Heat oil in a large saucepan. Add onion and cook until softened. Add garlic, ginger, and chilli; cook until fragrant.
  2. Stir in coriander and cumin; cook for 1 minute, allowing the spices to bloom.
  3. Pour in vegetable broth and coconut milk. Bring to a simmer.
  4. Reduce heat and simmer for 10 minutes, allowing the flavors to meld.
  5. Use an immersion blender to partially or fully blend the soup until smooth. (Alternatively, carefully transfer the soup to a regular blender in batches.)
  6. Stir in crabmeat and lime juice. Heat through gently, being careful not to overcook the crab.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro and serve immediately. Enjoy your Creamy Crab and Coconut Soup!