Colorful coconut soup

Ingredients for 4 servings:

• 400 ml coconut milk
• 500 ml chicken broth
• salt and pepper
• tsp coriander, ground
• ½ tsp chili powder
• 1 onion(s), red
• Cornstarch, for binding
• 2 tbsp olive oil
• 4 spring onions
• 250 g crab
• 2 tomatoes
• 1 tsp curry
• 1 tbsp lime(s) – zest, grated
• 2 tbsp coriander greens, chopped
• garlic powder
• Thyme
• oregano

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the coconut milk and broth to a boil, season generously with salt, pepper, coriander, garlic powder, thyme, oregano, and chili powder. If desired, thicken lightly with a little cornstarch. Chop the onion and sweat in the oil until translucent. Add the spring onions and fry them. Wash the crabs and pat dry. Peel, deseed, and dice the tomatoes. Add them to the vegetables along with the crabs. Season with salt, pepper, and curry powder. Add the vegetable crabs to the coconut milk, bring back to a boil, and season to taste. Sprinkle with lime zest and coriander.