Tomato and Crab Soup

By chelyc13

Ingredients

• 2 tbsp. olive oil
• 5 scallions, thinly sliced
• 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
• 1 fresno or thai chile, seeded, minced
• 2 1/2 lb. beefsteak tomatoes, chopped (about 3 cups)
• 2 1/4 cups chicken or vegetable stock
• 1/2 cup cocnut milk
• 3 tbsp. fresh orange juice
• 1 tbsp. fish sauce
• 1 tbsp. fresh lime juice
• kosher salt
• 1/2 lb. fresh lump crab meat

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat. Add scallions, lemon grass, and chile and cook until softened, 3-4 minutes. Add tomtatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, ornage juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.

2. Working in batches, puree soup in a blender until smooth, about 1 minute per batch. Stir in 1 tbsp. lime juice. Season to taste with salt and more lime juice, if desired. Ladle hot soup into shallow bowls. Garnish with crabmeat.