Coconut Crab Soup with Shrimp
This Thai-inspired coconut crab soup features a fragrant lemongrass broth with creamy peanut butter, spicy chili paste, and tender shrimp and crab meat. Topped with fresh basil, it's a flavorful, high-protein dish ready in just 30 minutes!
Ingredients
- 1 lb crab meat thawed
- 1 lb medium shrimp deveined
- 4 cups chicken stock
- 2 tbsp lemongrass paste See Note 1
- 1 jalapeño sliced lengthwise
- 1 14 oz can coconut milk
- ¼ cup chunky peanut butter
- 3 tbsp chili paste
- 2 tsp fish sauce
- 8 oz sliced water chestnuts drained
- 20 basil leaves Thai basil preferred
Instructions
- Prepare the seafood: Remove any shells from shrimp, rinse, and drain. Drain excess water from the crab meat. Set aside.
- Make the broth: In a stockpot over medium heat, bring the chicken stock to a simmer. Add the lemongrass paste and jalapeño. Simmer for 15 minutes, then discard the jalapeño.
- Enhance the flavor: Stir in the coconut milk, peanut butter, chili paste, and fish sauce until well combined.
- Cook the seafood: Add the shrimp, crab meat, and water chestnuts, cooking for 5 minutes on low heat until heated through.
- Finish and serve: Remove from heat and top with fresh basil leaves. Serve hot and enjoy!
Notes
- Note 1: If using fresh lemongrass, finely mince the tender white part of 1 stalk as a substitute.
- For a milder spice level, reduce the chili paste or omit the jalapeño.
- Serve with steamed jasmine rice or enjoy on its own for a low-carb meal.