A Soup of Tomatoes and Crab

• small green onions 5
• lemongrass 3 stalks
• olive oil 2 tablespoons
• a hot red chile
• medium tomatoes 4
• chicken stock 4 cups (a liter)
• the juice of a small orange, or half a large one
• mixed white and brown crabmeat 1 pound (500g)
• nam pla (Thai fish sauce) a tablespoon
• a lime, large and ripe
• cilantro a small bunch

1. Slice the green onions thinly, peel the outer leaves from the lemongrass, and cut the tender inner leaves into paper-thin slices.
2. Warm the olive oil in a large, heavy-bottomed saucepan over medium heat, stir in the green onions and lemongrass, and let them soften without coloring.
3. Seed and finely chop the chile, then add it to the pan.
4. Chop the tomatoes.
5. You can peel and seed them if you wish but I really cant see the point.
6. Stir them into the onions and let soften for a few minutes before pouring in the chicken stock and orange juice.
7. Stir in the crabmeat, nam pla, and a little salt, bring to a boil, then decrease the heat immediately and let simmer for four or five minutes, stirring from time to time.
8. Squeeze in the lime juice.
9. Coarsely chop a good handful of cilantro leaves and stir them in.
10. Check the seasoning and serve piping hot.

green onions, stalks, olive oil, tomatoes, chicken, orange, mixed white, fish sauce, lime, cilantro

Taken from www.epicurious.com/recipes/food/views/a-soup-of-tomatoes-and-crab-381700 (may not work)