← Back to Search Results
Thai
Thai-Style Hot and Sour Blue Crab Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Getting the meat out of East Coast blue crabs may require more effort for people, myself among them, who lack the necessary dexterity and determination, than is justified by the result. It is, no doubt, for the likes of us that there’s a market for frightfully expensive crab meat. But there are few things as luxurious as eating chunky pieces of crab with a fork or spoon, with no shells anywhere in sight. It was with this in mind that I thought up this soup (although there must be others like it), imagining the crab accented by the tang of lime juice and the lemony flavor of kaffir lime leaves and lemongrass. You can, of course, make the broth with fresh live crabs (see Blue Crab Soup with Picada), which will give the soup a much deeper flavor of crab, but unless you’re an expert crab picker, I recommend being a little extravagant and using lump crab meat.

Yield: Makes 6 first-course servings

Ingredients

  • 1 pound fresh lump crab meat
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 4 Thai chilies or 6 small jalapeno chilies, steamed, seeded, and finely chopped
  • 1 stalk of lemongrass, white part sliced as thin as possible
  • 3 kaffir lime leaves (optional)
  • 3¼-inch-thick slices fresh or frozen galangal (optional)
  • ¼ cup lime juice or more to taste
  • ¼ cup Thai fish sauce or more to taste
  • 2 teaspoons sugar
  • 3 cups chicken broth or crab broth (see headnote)
  • 1 15-ounce can unsweetened coconut milk
  • Salt (optional)
  • 2 tablespoons coarsely chopped cilantro leaves

Directions

SORT through the crab meat and remove any pieces of shell.

COMBINE all the ingredients except the crab and cilantro and simmer gently for 10 minutes. Season to taste with salt, more fish sauce (Thai dishes that taste under-salted often need fish sauce instead of salt), and/or more lime juice. The soup should have a distinct tang.

Immediately before serving, bring the soup to a boil over high heat and stir in the crab meat and the cilantro. Leave the crab meat over the heat for just 1 minute more to heat through. Serve immediately in hot bowls.


© 2001 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include crab broth recipe. For nutritional information on crab broth recipe, please follow the link above.

240kcal (12%)
104mg (10%)
11mg (19%)
14mcg RAE (0%)
559mg
89mg
18g
2g
0g
8g
67mg (22%)
1190mg (50%)
14g (68%)
16g (25%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?