Soups Recipes - Crab and Chili Soup Recipe

Ingredients

• 45ml/3 tbsp olive oil

• 1 red onion, finely chopped

• 2 fresh red chilies, seeded and finely chopped

• 1 garlic clove, finely chopped 450glllb fresh white crab meat 30ml/2 tbsp chopped fresh parsley

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• juice of 2 lemons

• 1 lemon grass stalk

• 1 liters/4 cups good fish or chicken stock

• 15ml/1 tbsp fish sauce

• 150g/5oz vermicelli or angel hair pasta, broken into 5-7.5cm/2-3in lengths

• salt and ground black pepper

For the coriander relish:

• 50g/2oz/1 cup fresh coriander (cilantro) leaves

• 1 fresh green chili, seeded and chopped

• 15ml/1 tbsp sunflower oil

• 25ml/1 1/2 tbsp lemon juice

• 2.5ml/1/2 tsp ground roasted cumin seeds

Serves 4

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Method:

1. Heat the oil in a pan and cook the onion, chilies and garlic. Cook until the onion is very soft. Transfer to a bowl.

2. Stir in the crab meat, parsley, coriander and lemon juice. Set aside.

3. Bruise the lemon grass with a pestle. Pour the stock and fish sauce into a pan. Add the lemon grass and bring to the boil, then add the pasta.

4. Simmer; uncovered, for 3-4 minutes or according to the packet instructions, until just tender.

5. Meanwhile, make the relish. Place the fresh coriander; chili, oil, lemon juice and cumin in a food processor or blender and process to form a coarse paste. Season to taste.

6. Remove and discard the lemon grass from the soup. Stir the chili and crab mixture into the soup and season it well. Bring to the boil, reduce the heat and simmer for 2 minutes.

7. Ladle the soup into four deep, warmed bowls and put a spoonful of the relish in the centre of each. Serve at once.

Note: Prepared fresh crab is perfect for creating an exotic soup in minutes.