Cold Curried Crab Soup


1 teaspoon heaping chopped garlic (about 4 cloves)
1 teaspoon chopped ginger
3 red Thai chiles (seeded and chopped) or 2 serrano chile (seeded and chopped)
1/4 cup water
2 bay leaves
2 1/2 cups minced onion (about 2 small)
3 teaspoons curry powder
2 teaspoons chopped cilantro
2 , 8-oz. bottles clam juice
2 teaspoons kosher salt or more
2 teaspoons lime (or lemon) juice
1 1/2 pounds crabmeat


Heat oil over medium high heat in a 14-inch sauté pan or Dutch oven. When hot, add cinnamon bay leaf --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. This is where you really develop the flavor.
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.
Remove from heat and stir in the lime juice and taste for additional salt.
When cool, puree mixture in batches until very smooth. Chill. This can be prepared the day before and refrigerated.
To Serve: 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.




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


2 quarts


Tuesday, December 1, 2009 - 10:45pm


Related Cooking Videos