Rachel’s crab and prawn coconut soup
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Starter
Method
In a large saucepan on a medium heat, heat the oil, then add the garlic, ginger, lemon grass and crab meat. Toss on the heat for a few minutes until light golden.
Add the stock, coconut milk and fish sauce. Bring to the boil, reduce to a simmer and add the prawns. Cook for 1-2 minutes (simmering all the time) until the prawns are cooked.
Add the spring onions, lemon juice, chilli and coriander.
Season to taste and serve.
Ingredients
2 tbsp sunflower oil
2 small garlic cloves, peeled and sliced
½ tsp ginger, grated
1 tsp lemongrass, finely chopped
200g crab meat
500ml fish or light chicken stock
1 tin of coconut milk
1 tbsp fish sauce (nam pla)
50g raw prawns, peeled
2 spring onions, trimmed and finely sliced
juice of ½ lemon
¼ red chilli, deseeded and finely chopped
1 tbsp fresh coriander, leaves and stalks
salt
pepper
Method
In a large saucepan on a medium heat, heat the oil, then add the garlic, ginger, lemon grass and crab meat. Toss on the heat for a few minutes until light golden.
Add the stock, coconut milk and fish sauce. Bring to the boil, reduce to a simmer and add the prawns. Cook for 1-2 minutes (simmering all the time) until the prawns are cooked.
Add the spring onions, lemon juice, chilli and coriander.
Season to taste and serve.
