Tahitian-Style Crabmeat Soup with Coconut Milk

By Castrofilippo

Ingredients

• 1 medium onion, diced
• 4 tablespoon butter
• One 13.5 ounce can coconut milk
• 1 cup heavy cream
• 1 cup chicken stock or low-sodium broth
• 1 pound lump crabmeat
• One 10-ounce package frozen chopped spinach
• Salt and freshly ground pepper
• Fresh lemon juice

Preparation

Step 1

1. In a large pot, cook the onion in the butter over moderately low heat until just softened, about 5 minute. Reduce the heat to medium-low and add the coconut milk, cream, stock, crab meat and spinach.

2. Simmer for 30 minutes. Just before serving, add salt pepper and lemon juice to taste.