Tomato and Crab soup is a nice Thai inspired soup that can be served either hot or cold. I get the bean sprouts, lemongrass, and fish sauce from H- Mart, my local Asian market. Its nice having so many different ethnic markets here.
- ½ pound fresh lump crab meat
- 2 ½ pounds beefsteak tomato chopped
- 2 ½ cups chicken stock
- ½ cup of coconut milk
- Half a dozen scallions thinly sliced
- 1 stalk lemongrass thinly sliced
- 1 chili seeded and minced
- 3 tbsp fresh orange juice
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Sea salt
Heat the olive oil in a large saucepan; add scallions, lemongrass, and chili. Cook these until they are tender, about 3 to 4 minutes. Add the tomatoes and cook another 5 to 6 minutes.
Then, stir in the chicken stock, coconut milk, orange juice, lemon juice, and fish sauce. Bring this to a boil and let cook together for about 15 minutes.
Now, grab the immersion blender and give all this a really good blend… pureed. Now stir in the lime juice, season with salt and pepper.
I tend to enjoy this soup hot… so I toss the crab meat into the microwave and steam it for a minute. I ladle the soup into the bowls and garnish the crab meat on top. Now, I also garnish it with bean sprouts.
This is one of those soups that you can also serve chilled in the summer (in which case, I do not steam the crab meat).