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
Ray Hopkins
