Crab, Coconut and Coriander Soup "Caribbean cooking"

 

                    Quick and easy to prepare, this soup has all the flavours associated with the Bahia region of Brazil, creamy coconut, palm oil, fragrant coriander and, of course, chilli.

Serves 4

• 30 ml olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and chopped
• 1 large tomato, peeled and chopped
• 45 ml chopped fresh coriander
• 1 litre fresh crab or fish stock
• 500 gr crab meat
• 250 ml coconut milk
• 30 ml palm oil
• Juice of 1 lime
• Salt
• Hot chilli oil and lime wedges, to serve

1. Heat the olive oil in a pan over a low heat, stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent.
2. Stir in the garlic and chilli and cook for a further 2 minutes.
3. Add the tomato and half the coriander and increase the heat.
4. Cook, stirring, for 3 minutes, then add the stock, bring to the boil, then simmer for 5 minutes.
5. Stir the crab, coconut milk and palm oil into the pan and simmer on a very low heat for a further 5 minutes.
6. The consistency should be thick, but not stew-like, so add some water if needed.
7. Stir in the lime juice and remaining coriander, then season with salt to taste.
8. Serve in heated bowls with the chilli oil and lime wedges on the side.

BON APPÉÉÉÉÉTIT