Crab, Prawn,Lemongrass and Coconut Soup

By sarah_carroll

Ingredients

• 1 snapper fillet or other firm white fleshed fish fillet
• 2 green blue swimmer crabs (about 200 g Each)
• 4 golden shallots, coarsely chopped
• 25 g ginger, coarsley chopped
• 2 garlc cloves, crushed
• 1 lemongrass stalk, white part only, thinly sliced
• 1 small red chili, finely chopped
• 2 T EVOO
• 4 ripe tomatoes, coarsely chopped
• 6 green prawns, peeled and cleaned
• 750 ml fish stock
• 250 ml coconut cream
• 1 T fish sauce or TT
• juice of 2 limes or TT
• 1 bunch coriander, coarsely chopped to serve

Details

Servings 4

Preparation

Step 1

Cut fish into bite sized pieces and set aside. Remove outside shell and gills of crab, rinse and cut into quarters, set aside.
Pound shallto, ginger, garlic,lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half cover the seafood), then reduce heat to very low and simmer, covered, utnil seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, cream, lime juice and salt. Serve immediately scattered with coriander.