Description
This Thai-inspired crab chowder has some zippy ingredients, balanced to frame the crab without overpowering it. Shelling fresh crab is the most time-intensive and tedious part of the preparation. Taste as you cook; you don’t want the ingredients to overpower the delicate taste of the crab.
Ingredients
- 6 cups water, or as needed
- 2 medium red potatoes, thickly sliced
- 2 large carrots, thickly sliced
- 4 teaspoons clam base
- 3 sprigs fresh dill
- 3 tablespoons butter
- 2 medium shallots, thinly sliced
- 1 jalapeno, thinly sliced
- 2 large cloves garlic, minced
- ΒΌ cup white wine
- 1 (14 ounce) can light coconut milk
- 1 pound cooked crabmeat
- 1 stalk lemongrass, cut into 4 pieces
- 2 lemons, juiced
- 1 tablespoon grated ginger root
- ground black pepper to taste
Instructions
- Combine water
- potatoes
- carrots
- clam base
- and dill in a large soup pot. Bring to a boil
- then reduce to a simmer.
- Meanwhile
- heat butter in a skillet over medium heat. Add shallots
- jalapeno pepper
- and garlic. Cook until shallots are translucent
- about 5 minutes. Add wine and transfer mixture to the soup pot.
- Add coconut milk
- crabmeat
- lemongrass
- lemon juice
- and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6