Thai Crab Soup Recipe
I've been looking at an alternative lunch time recipe to my current omelette and I think I have found it in this soup. The best thing about broth soups is that you can just chuck all the ingredients in a pan, allow to simmer and 10 minutes later you have a delicious soup. The chilli oil, ginger and lime give this soup a taste of Thailand and the crab meat adds texture. You could bulk it out with some rice or noodles if you so wished but it's just as filling and lovely on it's own. Also, you guessed it, it's GD friednly. Ingredients Red pepper, halved 400ml vegetable stock 1 clove garlic
2 spring onion
1/2 inch of ginger
Chilli oil 250ml coconut milk 1 lime juice and zest 50g cabbage 120g tinned crab
Putting it all Together Fry the garlic, spring onion and ginger in the chilli oil for a couple of minutes. Slice the red pepper thinly and add to the pan.
Pour in the stock and coconut milk and bring to the boil.
Stir in the lime zest and juice, the crab and cabbage and simmer for 5minutes before serving.