in Soup Recipes

Thai curry soup with crab

updated

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Ingredients for 4 servings:

  • 2 tbsp sunflower oil
  • 2 cloves garlic
  • 2 cm ginger, fresh
  • 1 tbsp curry paste, red
  • ½ tsp curry powder
  • 800 ml vegetable stock
  • 400 ml coconut milk
  • 1 cup crème fraîche
  • 2 tbsp fish sauce
  • 3 tbsp cornstarch
  • some water, cold
  • 200 g crab

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

easy and fast

Peel the garlic and ginger and dice very finely. Heat the oil in a saucepan and lightly roast the garlic with the ginger, curry paste, and curry powder. Deglaze with the vegetable stock and add the coconut milk. Heat everything gently. Stir in the crème fraîche and season with the fish sauce. Mix the cornstarch with the cold water and thicken the soup to the desired consistency. Heat gently—do not boil, as this could cause the coconut milk to curdle. Add the crab and heat it into the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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