Spicy Crab Soup
350g dressed crabmeat (white and brown)
6 shallots, roughly chopped
1 garlic clove, chopped
800ml hot fish stock, made with stock cubes
75g basmati rice
11/2 tsp crushed chilli flakes
2 tsp fish sauce
200ml coconut milk
juice of 1 lime
3 tbsp coriander leaves mixed with 2 green onions, thinly sliced diagonally, to garnish
Prep:10min , Cook:15min , Ready in:25min .
1.Put the brown crabmeat, shallots, garlic and fish stock into a food processor or blender and process until smooth.
2.Tip the mixture into a pan and add the rice and crushed chilli flakes. Bring to the boil, then reduce the heat. Cover and simmer, stirring occasionally, for about 10 minutes or until the rice is just tender.
3.Stir in the fish sauce, coconut milk and lime juice. Add the white crabmeat and heat through gently. Season lightly.
4.Ladle into bowls, then sprinkle with coriander and spring onions. Serve immediately.