Thai-Style Hot and Sour Blue Crab Soup
- 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)
- 3 1/4-inch-thick slices fresh or frozen galangal (optional)
- 1/4 cup lime juice or more to taste
- 1/4 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
- 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.
crab meat, shallots, garlic, chilies, possible, lime, lime juice, fish sauce, sugar, chicken broth, unsweetened coconut milk, salt, cilantro
Taken from www.cookstr.com/recipes/thai-style-hot-and-sour-blue-crab-soup (may not work)