Creamy Crab and Coconut Soup Recipe
Creamy Crab and Coconut Soup Recipe: There's nothing not to love in this rich soup that combines two amazing ingredients.
Servings 6 servings
Calories 628kcal
Ingredients
- 1 tablespoon coconut oil
- 12 garlic cloves , sliced
- 2 red bell pepper , chopped
- 6 cups coconut milk
- 6 cups water
- 3 tablespoons all-purpose flour
- 2 pound [0.9 kg] of crabmeat , clean of cartilage and shell pieces
- 1 ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (freshly-cracked, or ground) (or to taste)
Instructions
- Heat the oil over low heat in a 3 qt [3 lt] pot.
- Cook and stir the garlic and bell peppers until they are cooked-through. Remove from the heat.
- Mix coconut milk, water, flour and half the crabmeat and puree in the blender. Add this mixture to the pot with the bell pepper and garlic.
- Return the pot to the stove and simmer over low heat until liquid has reduced a third, stir often to prevent it from sticking to the bottom. Add the remaining crabmeat and simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve warm with rustic bread.
Nutrition
Calories: 628kcal | Carbohydrates: 14g | Protein: 33g | Fat: 52g | Saturated Fat: 43g | Cholesterol: 64mg | Sodium: 1878mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 65.3mg | Calcium: 124mg | Iron: 8.8mg