- Crab Salad & Thai Coconut Soup
Crab Salad & Thai Coconut Soup
Becky Selengut
Inspired by Good Fish by Becky Selengut.
Crab Salad & Thai Coconut Soup
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 1 hours
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Ingredients
- 2 cans Vital Choice Dungeness Crab (6 ounces each)
- 1 1/2 cups water or Vital Choice fish stock
- 1 tablespoon Vital Choice extra virgin olive oil
- 1 tablespoon peanut or vegetable oil
- 1 cup small-diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 English cucumbers (1 1/2 of the cucumbers peeled, seeded, and sliced 1/2 inch thick - the rest seeded and cut into small dice for salad)
- 1 jalapeño, seeded, minced (reserve 1 teaspoon for the salad)
- 1 can coconut milk (14 ounces)
- 1 cup packed fresh basil leaves, plus 2 tablespoons chopped
- 1/4 cup packed fresh cilantro leaves and stems, plus 2 tablespoons chopped leaves
- Juice of 1 medium lime (about 1 1/2 tablespoons)
- 1 tablespoon fish sauce
- 1/4 cup minced red onion
Instructions
- Make the crab salad: In a medium-sized bowl, mix the reserved herbs and jalapeño with the crabmeat, olive oil, reserved lime juice and red onion. Taste and adjust the seasonings, adding a pinch of salt if needed.
- Heat the peanut oil in a stockpot over medium-high heat. Add the onion, salt, and pepper and sauté for 3 to 4 minutes, or until the onion has softened. Add the cucumber slices and jalapeño and sauté for 2 to 3 minutes more, then add the water, coconut milk, 1 cup basil and 1/4 cup cilantro. Bring to a simmer and cook for 2 minutes. Add half of the lime juice and the fish sauce.
- Transfer the soup to a blender and blend to a smooth, bright green puree. Let the blender run for about 2 minutes.
- Strain the soup through a fine mesh strainer, pressing on the solids to extract all of the liquid. Discard the solids.
- Taste and adjust the seasonings if necessary. The soup should have enough saltiness from the fish sauce, acidity from the lime and a bit of a kick from the jalapeño. Chill the soup in the refrigerator for at least 1 hour. Adjust to your taste.
- Serve the salad in the middle of wide bowls. Ladle the cold soup around the salad and drizzle some olive oil around the soup.
Serves: Serves 4