Coconut Crab Tamarind Soup
A tangy-sweet Vietnamese soup balancing tart tamarind, rich coconut milk, and succulent crab in an aromatic broth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 2 lb live crabs
- 3 tbsp tamarind paste
- 13.5 oz coconut milk
- 2 tbsp fish sauce
- 6 cups chicken or seafood stock
- 3 whole shallots
- 4 whole garlic cloves
- 2 whole lemongrass stalks
- 1 tbsp fresh ginger
- ¼ cup fresh cilantro
- 2 whole Thai bird's eye chilies
- 1 tbsp palm sugar
- 2 tbsp vegetable oil
Instructions
- 1
Prepare the crabs by cleaning them under cold running water and removing the apron flap on the underside. Chop each crab in half lengthwise with a sharp cleaver or heavy knife, then crack the claws gently to allow the broth to penetrate during cooking.
- 2
Bruise the lemongrass stalks by crushing them gently with the side of your knife, and peel and halve the shallots. Mince the garlic and ginger, and split the Thai chilies lengthwise to release their heat.
- 3
Heat the vegetable oil in a large pot over medium-high heat. Add the shallots, garlic, ginger, and lemongrass, stirring constantly until fragrant and lightly golden, about 2-3 minutes.
- 4
Add the crab pieces to the pot and stir for 2 minutes, allowing the shells to toast slightly and release their flavor. Pour in the stock and bring to a rolling boil, then reduce heat to maintain a gentle simmer.
- 5
Simmer the crab uncovered for 15-18 minutes until the meat is cooked through and the shells turn bright orange-red. Skim any foam or impurities that rise to the surface with a ladle.
- 6
Stir in the tamarind paste until fully dissolved, breaking up any lumps with the back of a spoon. Add the palm sugar and fish sauce, tasting and adjusting for balance—the soup should be equally tangy, salty, and slightly sweet.
- 7
Pour in the coconut milk in a steady stream, stirring gently to combine. Simmer for 3-4 minutes more to warm through without boiling, which would curdle the coconut milk.
- 8
Taste and fine-tune the seasoning with additional fish sauce, tamarind, or palm sugar as needed. Ladle the soup into deep bowls, garnish generously with fresh cilantro and chilies, and serve immediately with rice or crusty bread on the side.
Tools you’ll need
- Large heavy-bottomed pot
- Cleaver or heavy chef's knife
- Ladle
- Wooden spoon
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