Thai style Tomato and Crab soup

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).

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