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Dungeness Crab and Coconut Soup

Dungeness Crab and Coconut Soup
PREP TIME
15 min
COOK TIME
20 min
YIELDS
4-6 servings

This soup celebrates fall in BC with light, yet warming flavours.

Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.

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Ingredients

4
cup (1 L) chicken stock
2
cup (500 mL) fresh corn kernels cut from the cob, with cobs reserved (about 3 to 4 ears)
2
Tbsp (30 mL) olive oil
2
cup (500 mL) yellow onion, thinly sliced
1
fresh red chili, seeded and cut into slivers
½
Tbsp (7 mL) cornstarch
2 ½
cup (625 mL) coconut milk
juice and zest from 1 lime
1
lb(s) (500 g) Dungeness crab meat, cleaned
1
cup (250 mL) fresh fennel bulb, thinly sliced
coarse sea salt and freshly ground pepper, to taste
¼
cup (60 mL) cilantro leaves, chopped
¼
cup (60 mL) fresh basil, chopped
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Directions

Step 1

In a large saucepan, heat chicken stock to a low simmer. Add corn cobs, cover and simmer for 10 to 15 minutes.

Step 2

Meanwhile, in a second large saucepan, heat olive oil over medium. Add onion, fennel seeds and chili. Sauté until softened, about 5 minutes.

Step 3

Strain chicken stock and add to vegetable mixture; discard cobs. Dissolve cornstarch in coconut milk and add to broth, along with lime zest. Bring to a simmer and cook for 5 minutes. Add corn kernels, crab and fennel, and cook until warmed through, about 3 to 5 minutes. Add lime juice. Taste and adjust seasoning. Stir in cilantro and basil just before serving.

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