Thai Crab Soup

Tags

Asian, coconut milk, crab, food, garlic, ginger, lunch, quick, soup, Thai

When I first saw this soup in my blog feed, I knew I wanted to try it. Who wouldn’t love the Thai flavors of ginger and coconut milk paired with vegetables and a tasty protein? Plus it is super easy to throw together making it a great dish for lunch. I have made this soup a couple of times since finding it and have really enjoyed it each time. You should try it.

Thai Crab Soup (a variation of this recipe)

• One can coconut milk (not the light version)
• 1 1/2 cup chicken stock
• 2 tbsp freshly grated ginger
• 1/4 cup finely chopped onion
• 1/2 cup sliced mushrooms
• 2 garlic cloves, microplaned
• Pinch of chilli flakes
• Zest of one lemon
• 1  1/2 cup baby spinach
• 2 servings worth of cooked vermicelli
• 1 pkg imitation crab meat

In a small saucepot, combine the coconut milk and chicken stock. Add the ginger, onion, garlic, and chili flakes. Bring to a simmer. In the meantime, saute the sliced mushrooms in bit of oil to help remove some of the liquid. When done, drain off the extra liquid and add to the coconut milk mixture. Add the vermicelli and crab meat. When heated through, add the baby spinach. When barely wilted, remove from the heat and serve. Serves 3 to 4.

Crab and Shrimp Étouffée – NOLA Series Part 5

Tags

étouffée, crab, Mardi Gras, New Orleans, NOLA, seafood, shrimp, Southern

Pronounced ay-too-fay, étouffée is a traditional Cajun recipe using shellfish in a roux-based sauce served over rice. Crawfish is the shellfish I initially thought of but we don’t have quality ones available here. It seemed a shame to use less than excellent ingredients in the staring role. So instead I used crab and shrimp, both of which were part of my seafood buying spree in Charleston. While I was digging though my chest freezer, I made the uncomfortable discovery that my seafood stash is dangerously low. A good excuse reason to visit the coast again. 🙂

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Crab and Shrimp Étouffée (a variation of this recipe by Southern Living August 2007)

• 1 pound medium-size raw shrimp, peeled and deveined
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 3 garlic cloves, minced
• 1 (14 oz.) can chicken broth
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1 tbsp low-sodium Creole seasoning
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1 (8 oz.) container fresh crabmeat, drained and flaked
• 5 cups hot cooked long-grain rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in crab meat; cook, stirring often, until thoroughly heated. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish with parsley if desired.