Cold Curried Crab Soup
By: Nicole Aloni
Published: Tuesday, December 1, 2009 - 10:45pm

Ingredients




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
1/4 cup peanut or vegetable oil
2 bay leaves
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 , 8-oz. bottles clam juice
2 teaspoons kosher salt or more
2 teaspoons lime (or lemon) juice
1 1/2 pounds crabmeat
1/2 cup of each of 2 or more of these classic condiments: shredded unsweetened coconut, chopped 
Preparation

1 Combine garlic, ginger, chile and 2 tablespoons of water in a blender and puree. 2 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. 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. 4 Remove from heat and stir in the lime juice and taste for additional salt. 5 When cool, puree mixture in batches until very smooth. Chill.  This can be prepared the day before and refrigerated. 6 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. 


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About


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

 


Yield:




2 quarts





Added:

    Tuesday, December 1, 2009 - 10:45pm  


Creator: 

Nicole Aloni 










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Preparation

 1  Combine garlic, ginger, chile and 2 tablespoons of water in a blender and puree.  2  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.  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.  4  Remove from heat and stir in the lime juice and taste for additional salt.  5  When cool, puree mixture in batches until very smooth. Chill.  This can be prepared the day before and refrigerated.  6  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.

About


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