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About this recipe: Rich, creamy and filling, this effortless South-east Asian style soup combines the superb flavour of fresh crabmeat with coconut milk, chilli and lime.
If you have time, serve the soup with a dish of coarsely shredded or thinly sliced vegetables (such as carrot, celery, onion and cucumber) – just as they are or sprinkled with rice vinegar or white wine vinegar.
Buy ready-dressed crab from the fishmonger or supermarket and use within a day of purchase. * Avoid using frozen or canned crabmeat for this recipe as it has less flavour than fresh.