Tomato and Crab Soup

Ingredients for Tomato and Crab Soup

• 2 tablespoons olive oil

• 5 spring onions, thinly sliced

• 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced

• 1 Fresno or Thai chilli, seeded, minced

• 1.1kg beefsteak tomatoes, chopped (about 725ml )

• 550ml chicken or vegetable stock

• 120ml coconut milk

• 45ml fresh orange juice

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)

• 1 tablespoon (or more) fresh lime juice

• Kosher salt

• 230g fresh lump crabmeat

• 180ml pea tendrils or shoots, trimmed

• 6 snow peas, trimmed, thinly sliced on diagonal

How to make Tomato and Crab Soup

Heat oil in a large saucepan over medium heat. Add spring onions, lemongrass, and chilli and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavours meld, about 15 minutes. Let cool slightly.

Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.