Crab, Coconut and Coriander Soup

January 25, 2010 8:31:01 AM PST
Recipe courtesy of My Private Chef. My Private Chef, 1229 W. Foster Avenue, Chicago, Illinois 60640, 773.370.8131,

Serves 4


  • 8 oz. Jumbo lump crabmeat
  • 4 cups fresh crab or fish stock
  • 1 cup coconut milk
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chili, seeded and chopped
  • 1 large tomato, peeled and chopped
  • 3 tbsp. chopped fresh coriander
  • 2 tbsp. olive oil
  • 2 tbsp. palm oil
  • Juice of 1 lime
  • Salt
  • Hot chili oil and lime wedges to serve


    Heat the olive oil in a pan over medium-high heat. Stir in the onion and celery and sauté gently for 5 minutes until softened and translucent. Stir in the garlic and chili and cook for another 2 minutes. Add the tomato and half the coriander and increase the heat.

    Cook, stirring for 3 minutes, then add the stock. Bring to a boil and then simmer for 5 minutes.

    Stir the coconut milk and palm oil into the pan and simmer over low heat for another 5 minutes.

    The consistency should be thick, but not stew-like, so add some water if needed.

    Stir in the limejuice and remaining coriander, and then season with salt to taste.

    Divide the crabmeat into 4 bowls and pour the soup on top.

    Serve the chili oil and lime wedges on the side.