I love this crab and prawn coconut soup: it’s delightfully light, tasty and fragranced but also enough about it to pass as a substantial starter or light main course. The seafood flavours are beautifully emphasised by the influences of the lemon grass, fish sauce and coriander – it’s absolutely lovely and you can knock it up in a flash – definitely going on my ‘supper party starters’ list, so if you’re coming around, expect it – you’ll enjoy!
What you need…
Splash rapeseed oil
2 garlic cloves, peeled and chopped
2cm fresh ginger, peeled and then grated
1 lemon grass stem, trimmed and sliced
Pinch hot chilli powder
200g cooked crab meat
500ml boiling water from the kettle
1 fish stockpot (I use Knorr)
200g coconut milk
1 tablespoon fish sauce
225g raw, peeled prawns
2 spring onions, trimmed and sliced
Juice of ½ lemon
Good handful chopped fresh coriander
What to do…
In a jug, pop in your stockpot and then pour in 500ml boiling water from the kettle. Whisk with either a fork or small balloon whisk to dissolve and then set your stock aside.
In a large saucepan over a moderate heat, splash in the oil and add the garlic, ginger, lemon grass and chilli powder. Cook until golden. Tip in the crab meat, stock, coconut milk and fish sauce. Bring to the boil and then reduce the heat to a simmer. Add the crab meat and the prawns and cook until the prawns are just pink. Then add the spring onions, lemon juice and coriander. Enjoy this lovely, light fragrant soup – quite delicious!
Very easy, quick and quite delightful!