published Apr 01, 2024 This soothing, flavorful crab soup is a harmony of sweet, nutty, spicy, and savory flavors. The succulent crab and shrimp meat soak up the spicy broth, toning down their natural sweetness, while the thick, nutty broth coats your palate and ensures no sip is too spicy to keep you going back for that next spoonful. While some soups can get a little boring, the variety in this coconut crab soup makes it anything but! Once you’re finished scraping the bottom of your bowl for every last drop, you’ll be asking, “What else can I make with coconut milk?” Try roasted coconut milk chicken or any number of curries: panang curry and yellow shrimp curry are two sweet and spicy Thai recipes that are a lot like this one.
Recommended Tools
Whisk – Use a whisk to thoroughly incorporate several thick, creamy ingredients into your richest soups and stews. Stock Pot – A sturdy stock pot is great for batches large and small and will last you for years. Not to mention they’re easy to clean and maintain!
Storing and Reheating
Coconut crab soup can be stored for up to 4 days in the refrigerator. Allow to cool before transferring to an airtight container. Reheat on the stovetop on low heat, stirring often, until warmed through. Keep the heat low so that the coconut milk does not separate. Love this recipe? Share it with the world on Pinterest.
