Cold Curried Crab Soup
Curry is an ideal dish for entertaining. It improves with long slow cooking ahead of time and its’ brilliant colors and exotic flavors seem festive any time of year. Serve this with spicy tea or a spicy dry white like Gewurztraminer or Viognier
Total Steps
6
Ingredients
21
Tools Needed
11
Ingredients
- 1 teaspoon heaping chopped garlic (about 4 cloves)
- 1 teaspoon chopped ginger
- 3 chiles red Thai chiles (seeded and chopped)
- 2 chile serrano chile (seeded and chopped)(optional)
- 1/4 cup water
- 1/4 cup peanut or vegetable oil
- 2 leaves bay
- 2 1/2 cups minced onion (about 2 small)
- 3 teaspoons curry powder
- 1 1/2 cups minced, canned Roma tomatoes
- 2 teaspoons chopped cilantro
- 2 cups coconut milk
- 1 cup chicken stock
- 2 bottles 8-oz. clam juice
- 2 teaspoons kosher salt
- 2 teaspoons lime (or lemon) juice
- 1 1/2 pounds crabmeat
- 1/2 cup shredded unsweetened coconut(optional)
- 1/2 cup chopped cilantro(optional)
- 1/2 cup chopped scallions(optional)
- 1/2 cup toasted pumpkin seeds(optional)
Instructions
Step 1
Combine garlic, ginger, chile and 2 tablespoons of water in a blender and puree.
Step 2
Heat oil over medium high heat in a 14-inch sauté pan or Dutch oven. When hot, add bay leaf and sauté for 5 seconds. Add the onion and sauté until golden brown, 7 to 10 minutes. Add the ginger mixture and sauté until aromatic and the water has evaporated.
Step 3
Add the curry powder plus 1 to 2 additional tablespoons of water and stir into the onions. Sauté for 1 to 2 minutes longer until aromatic. Add the tomatoes, cilantro, remaining water, coconut milk, chicken stock, clam juice and salt. Lower heat and simmer for 15 to 20 minutes to thicken.
Step 4
Remove from heat and stir in the lime juice and taste for additional salt.
Step 5
When cool, puree mixture in batches until very smooth. Chill. This can be prepared the day before and refrigerated.
Step 6
Put in individual bowls and top each bowl with a sprinkling of 3 ounces of crab (about 1/2 cup). Offer the condiments on the side.