recipe from Cookstr
1 lb fresh lump crab meat
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 small jalapeno chilies, steamed, seeded, and finely chopped
1 stalk of lemongrass, white part sliced as thin as possible
1/4 c lime juice
1/4 c Thai fish sauce
2 tsp sugar
3 c chicken broth
15 oz unsweetened coconut milk
Salt
Sort through the crab meat and remove any pieces of shell.
Combine all ingredients except the crab and simmer gently for 10 minutes.
Season to taste with salt, more fish sauce (Thai dishes that taste under-salted often need fish sauce, not salt), and more lime juice. The soup should have a distinct tang.
Immediately before serving, bring the soup to a boil over high heat and stir in the crab.
Leave the crab over the heat for 1 minute. Serve immediately in hot bowls.
1 lb fresh lump crab meat
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 small jalapeno chilies, steamed, seeded, and finely chopped
1 stalk of lemongrass, white part sliced as thin as possible
1/4 c lime juice
1/4 c Thai fish sauce
2 tsp sugar
3 c chicken broth
15 oz unsweetened coconut milk
Salt
Sort through the crab meat and remove any pieces of shell.
Combine all ingredients except the crab and simmer gently for 10 minutes.
Season to taste with salt, more fish sauce (Thai dishes that taste under-salted often need fish sauce, not salt), and more lime juice. The soup should have a distinct tang.
Immediately before serving, bring the soup to a boil over high heat and stir in the crab.
Leave the crab over the heat for 1 minute. Serve immediately in hot bowls.
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