Crab, Coconut & Lime Soup

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Preparation Time: 5 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
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Ingredients:

Metric Imperial

300 ml(s) chicken stock

300 ml(s) coconut milk

half a medium red chilli, finely sliced, deseeded

1 tsp(s) grated fresh ginger

1 tsp(s) brown sugar

2 tsp(s) Thai fish sauce

1 large handful baby spinach leaves, shredded

150 gm(s) fresh or frozen white crab meat*

1 tbsp(s) freshly squeezed lime juice

1 tsp(s) chopped chives

1 tsp(s) chopped basil

1 lime, halved, to serve

The fresh, zingy flavours of this soup make it a light and tasty starter. It's also incredibly easy to make and looks great.

Posted by: Sarah Scott on 13 July 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Place the chicken stock, coconut milk, chilli, ginger and brown sugar in a saucepan. Bring to a gentle simmer over a medium heat and cook on a low heat for 10 minutes.

Add the fish sauce and spinach and simmer gently for 2 minutes. Stir through the crab meat, lime juice and herbs, and heat through.

Check the seasoning and add a little more fish sauce to the soup, if desired. Serve immediately with wedges of lime.

*If you can't find fresh or frozen crab meat, you can use a well-drained 200g tin instead.