Starter of the Day: the 4C's soup: Crab, Coconut, Chili and Coriander

With the days getting shorter and colder, this Thai inspired soup recipe will bring a bit of Far-East comfort in your plate. Although fresh crab meat has a better flavour, you can use canned crab to keep the cost down.

                                  

For 4 people :  
1 onion, finely chopped

1 celery stick, chopped

2 garlic cloves, crushed

1 fresh red chili, seeded and chopped

1 large tomato, peeled and chopped

3tbs coriander, chopped

500g crab meat

250ml coconut milk

2tbs olive oil

2tbs sunflower oil

juice of 1 lime

1litre fish stock

salt

hot chili oil and lime wedges to serve

 

Heat the olive oil in a pan over low heat. Stir in the onion, celery and cook gently for 5 minutes until the onion is soft and translucent.

 

Add the garlic and chili, mix to combine well, and cook for a further 2 minutes.

Add the tomato, half the coriander and increase the heat. Cook, stirring for 3 minutes, then add the stock. Bring to boil and simmer for 5 minutes.

 

Stir the crab, coconut milk and sunflower oil into the pan and simmer over a very low heat for a further 5 minutes. The consistency should be thick, but not stew-like, so add some water if you need to.

 

Stir in the lime juice and remaining coriander, then season with salt. Serve in bowls with chili oil and lime wedges on the side