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Soup

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This comforting crab soup combines tender crab meat with a vibrant medley of fresh herbs and vegetables. The broth is infused with the subtle heat of red chili and the aromatic freshness of mint, coriander, and saw-leaf herb. Bean sprouts and banana blossom (or cabbage) add texture and body, while water spinach provides a gentle earthiness. It is a perfect balance of savory, spicy, and fresh flavors, making it an ideal meal for chilly evenings or a light, nutritious lunch. Simple to prepare yet deeply satisfying, this dish highlights the natural sweetness of the crab and the crispness of the vegetables.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 294.5
Dietary: Gluten-free
Description
This comforting crab soup combines tender crab meat with a vibrant medley of fresh herbs and vegetables. The broth is infused with the subtle heat of red chili and the aromatic freshness of mint, coriander, and saw-leaf herb. Bean sprouts and banana blossom (or cabbage) add texture and body, while water spinach provides a gentle earthiness. It is a perfect balance of savory, spicy, and fresh flavors, making it an ideal meal for chilly evenings or a light, nutritious lunch. Simple to prepare yet deeply satisfying, this dish highlights the natural sweetness of the crab and the crispness of the vegetables.
Ingredients
  • 1 Finger-length red chili, deseeded and thinly sliced
  • 1/2 cups (25 g) bean sprouts
  • 1/2 cups (20 g) minced coriander leaves (cilantro)
  • 1/2 cups (20 g) mint leaves
  • 1/2 cups (30 g) sliced water spinach (kangkong)
  • 1/2 cups (20 g) sliced saw-leaf herb leaves (ngo gai)
  • 1/2 cups (70 g) sliced banana blossom or cabbage
  • 1 Lime, sliced
  • 2 lbs fresh crabs
  • 4 cups water or seafood stock
  • 1 teaspoons sugar
  • 1 tablespoons shrimp paste
  • 1 teaspoons salt
Directions
  1. 1
    Scrub and rinse the crabs thoroughly. Detach the claws from each crab and lift off the carapace, discarding it.
  2. 2
    Scrape out any roe if desired, discard the gills, and rinse the crab bodies well. Halve each crab body with a cleaver.
  3. 3
    In a large saucepan or stockpot, bring the crabs and water (or stock) to a boil over high heat.
  4. 4
    Reduce heat to medium and simmer for about 10 minutes to extract flavor from the shells.
  5. 5
    Remove the crab shells from the soup and set aside to cool slightly.
  6. 6
    Crack the crab shells and claws to remove the meat. Discard the empty shells.
  7. 7
    Return the crab meat to the hot soup base. Add the sugar, shrimp paste, and salt.
  8. 8
    Simmer the soup for about 5 minutes to blend the flavors.
  9. 9
    Add the bean sprouts, banana blossom (or cabbage), water spinach, and saw-leaf herb leaves.
  10. 10
    Cook for another 2-3 minutes until the vegetables are just tender but still crisp.
  11. 11
    Turn off the heat and stir in the sliced red chili, minced coriander, and mint leaves.
  12. 12
    Serve immediately, garnished with lime slices on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 294.5kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.1g6%
Cholesterol 71.0mg24%
Sodium 899.1mg38%
Total Carbohydrate 44.8g15%
Dietary Fiber 18.8g76%
Sugars 6.4g
Protein 25.6g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, crabmeat, soup, seafood, bean sprouts, banana blossom, cilantro, mint, chili, water spinach, saw-leaf herb, ngo gai, kangkong, lime, comfort food, healthy, light meal, spicy, herbs, broth
Read it online: https://www.chefs-mate.com/recipe/soup-22/