Thai crab soup....?

Question

Ok so I went to Waitrose today and bought fish stock, white crab meat, lemongrass, king prawns, fresh chilli, and I have salt and pepper.....any suggestions on the best way to makethis? I havent got spring onion!!!

Answer 1

Thai Crab soup is alot like Tom Yung soup, make your base broth with the stock, lemongrass, chili, garlic, shallots or onions and even some cilantro stems or roots, then slice the prawns to butterfly, when you go to serve add the prawns to the "strained" broth ( I boil mine, shut off the heat and let it steep like tea, for 30 minutes), reserve a bit of the tender lemongrass from the middle, a bit of chili, place some of the crabmeat in your bowl, add a prawn then ladle the soup over and garnish with the lemongrass shreds and chili, a seasoning of fish sauce or light soya is nice to. When making the base stock you can season it to your liking so you don't forget in the end, when your serving a dash of sesame oil and sugar are not bad and serving a squeeze of lime or lemon is nice for those who like a sour element in there soup.

Answer 2

Thai Crab Soup:

1 teaspoon peanut oil

5 cloves garlic, minced

3 shallots, minced

3 cups fish or chicken stock

2 Tablespoons fish sauce (if Nam Pla is not available, use any oriental fish sauce)

1/4 pound crabmeat, shells removed

1/4 pound shrimp, shells removed

1 15-oz. tin of creamed corn

1/2 teaspoon black peppercorns, cracked

1 egg, beaten

2 Tablespoons cilantro, chopped

In a large saucepan, saute the garlic and shallots in the oil until they are light brown. Add the stock, fish sauce, crab, shrimp, corn, and black pepper. Bring to a boil, pour in the beaten egg, and stir to create egg strands. Boil for another minute, then ladle into soup bowls and top with a sprinkling of cilantro.

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