Creamy Crab Soup with Fresh Herbs

Ingredients

• 1.5 lb live blue crabs
• 3 whole shallots
• 4 whole garlic cloves
• 2 stalk lemongrass
• 1.5 inch galangal root
• 2 tbsp vegetable oil
• 6 cup chicken or seafood stock
• 2 tbsp fish sauce
• 1 whole Thai bird's eye chili
• 1 cup coconut cream
• 2 tbsp lime juice
• ½ tsp salt
• ½ cup fresh cilantro
• ¼ cup fresh mint leaves
• 2 stalk green onions

Instructions

1. 1

   Clean the live crabs under cold running water, then chop them in half lengthwise or into quarters using a heavy knife or cleaver. Pat dry with paper towels to remove excess moisture, which helps them sear better.

2. 2

   Bruise the lemongrass by gently smashing with the side of a knife, then cut into 2-inch pieces. Peel and halve the shallots, and crush the garlic cloves; thinly slice the galangal root.

3. 3

   Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the crab pieces shell-side down for 3-4 minutes until the shells turn golden-red, then flip and sear the meat side 2-3 minutes longer.

4. 4

   Add the shallots, garlic, lemongrass, galangal, and Thai chili to the pot with the crab, stirring constantly for 1-2 minutes until fragrant. Pour in the stock, bring to a boil, then reduce to a gentle simmer.

5. 5

   Simmer uncovered for 15-18 minutes to allow the crab shells to infuse deeply into the broth, extracting umami and sweetness. Skim off any foam that rises to the surface for a clearer, cleaner-tasting soup.

6. 6

   Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to release all flavorful liquid; discard the shells and aromatics. Stir in the fish sauce, then add the coconut cream in a slow stream, whisking gently to incorporate without breaking the emulsion.

7. 7

   Return the pot to medium-low heat and warm through for 2-3 minutes until steaming but not boiling. Taste and adjust seasoning with lime juice and salt, balancing the salty, sour, and creamy flavors to your preference.

8. 8

   Ladle the soup into serving bowls and garnish generously with fresh cilantro, mint leaves, and sliced green onions. Serve immediately with lime wedges on the side for diners to brighten their bowls.

Tools you’ll need

• Heavy knife or cleaver
• Large heavy pot or Dutch oven
• Fine-mesh sieve or strainer
• Whisk
• Ladle
• Paper towels

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