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.