#crabsoup

#MiniatureMonday

She Crab Soup

January is often hailed as the unofficial National Soup Month. With the freezing rain we have been getting here in Iowa, it is not hard to see why!

One, possibly more adventurous, option is soup made from crab. In this case, the fresher the better, because this treasured family recipe demands that the crab be caught no more then two hours before cooking!

The book was made in Spartanburg South Carolina : Kitemaug Press. As you can see from the images above, this mini book is an attempt to keep a secret recipe alive without being cursed for revealing the real source of the recipe!

Why not take some time to make some recipes that have been passed down from your family this month--or make some new traditions!

Diane R.

This Viet Crab Soup is a delicious mix of sweet, sour, and savory tastes. It has soft crab meat in a fragrant broth that has been flavored with spices and lemongrass.

Ingredients: 2 crabs, cleaned and chopped. 1 liter chicken broth. 2 tomatoes, diced. 2 shallots, finely chopped. 3 cloves garlic, minced. 2 lemongrass stalks, crushed. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 1 teaspoon sugar. 1 bird's eye chili, sliced. Handful of fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a large pot, heat some oil over medium heat. Add shallots, garlic, and lemongrass. Saut until fragrant. Add chopped crabs and cook for 5 minutes. Pour in chicken broth, fish sauce, tamarind paste, and sugar. Stir well. Bring to a boil, then reduce heat and simmer for 15 minutes. Add diced tomatoes and chili slices. Cook for an additional 5 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Viet Crab Soup is a delicious mix of sweet, sour, and savory tastes. It has soft crab meat in a fragrant broth that has been flavored with spices and lemongrass.

Ingredients: 2 crabs, cleaned and chopped. 1 liter chicken broth. 2 tomatoes, diced. 2 shallots, finely chopped. 3 cloves garlic, minced. 2 lemongrass stalks, crushed. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 1 teaspoon sugar. 1 bird's eye chili, sliced. Handful of fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a large pot, heat some oil over medium heat. Add shallots, garlic, and lemongrass. Saut until fragrant. Add chopped crabs and cook for 5 minutes. Pour in chicken broth, fish sauce, tamarind paste, and sugar. Stir well. Bring to a boil, then reduce heat and simmer for 15 minutes. Add diced tomatoes and chili slices. Cook for an additional 5 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Viet Crab Soup is a delicious mix of sweet, sour, and savory tastes. It has soft crab meat in a fragrant broth that has been flavored with spices and lemongrass.

Ingredients: 2 crabs, cleaned and chopped. 1 liter chicken broth. 2 tomatoes, diced. 2 shallots, finely chopped. 3 cloves garlic, minced. 2 lemongrass stalks, crushed. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 1 teaspoon sugar. 1 bird's eye chili, sliced. Handful of fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a large pot, heat some oil over medium heat. Add shallots, garlic, and lemongrass. Saut until fragrant. Add chopped crabs and cook for 5 minutes. Pour in chicken broth, fish sauce, tamarind paste, and sugar. Stir well. Bring to a boil, then reduce heat and simmer for 15 minutes. Add diced tomatoes and chili slices. Cook for an additional 5 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Delicious and comforting Crab Spinach Coconut Soup that combines the sweetness of crab with the richness of coconut milk and the earthiness of spinach. A perfect blend of flavors in a bowl!

Ingredients: 1 lb crab meat, cooked and shredded. 4 cups fresh spinach, chopped. 1 can 14 oz coconut milk. 4 cups chicken broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon lime juice. 2 tablespoons vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Add the onion, garlic, and ginger and cook them until the onions are clear and the garlic smells good. Stir the crab meat around in the pot for two to three minutes. Coconut milk, fish sauce, soy sauce, lime juice, and chicken broth should all be added. Bring to a low boil. When you add the chopped spinach, cook it until it wilts. Add pepper and salt to taste. Allow the flavors to blend for an extra 5 to 7 minutes. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes