Cold Curried Crab Soup

• 1 teaspoon chopped garlic heaping, about 4 cloves
• 1 teaspoon ginger chopped
• 3 thai chiles
• 2 serrano chile
• 1/4 cup water
• 1/4 cup peanut oil
• 2 bay leaves
• 2 1/2 cups minced onion about 2 small
• 3 teaspoons curry powder
• 1 1/2 cups Roma tomatoes minced, canned
• 2 teaspoons chopped cilantro
• 2 cups coconut milk
• 1 cup chicken stock
• 8 ounces bottles clam juice
• 2 teaspoons kosher salt or more
• 2 teaspoons lime or lemon juice
• 1 1/2 pounds crabmeat
• 1/2 cup condiments each of 2 or more of these classic, : shredded unsweetened coconut, chopped

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 saute pan or Dutch oven. When hot, add cinnamon bay leaf --saute for 5 seconds. Add the onion and saute until golden brown, 7 to 10 minutes. Add the ginger mixture and saute 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. Saute 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.

garlic, ginger chopped, thai chiles, serrano chile, water, peanut oil, bay leaves, onion, curry powder, tomatoes, cilantro, coconut milk, chicken stock, clam juice, kosher salt, lime, crabmeat, condiments

Taken from www.yummly.com/recipe/Cold-Curried-Crab-Soup-1653359 (may not work)