Asian chilli crabmeat soup


  • 2 cups (350 g) crabmeat
  • 6 French shallots (eschalots), roughly chopped
  • 1 clove garlic, chopped
  • 3 cups (750 ml) salt–reduced hot fish stock
  • ⅓ cup (65 g) basmati rice
  • 1½ teaspoons dried red chilli flakes
  • 2 teaspoons fish sauce
  • 200 ml (7 fl oz) low–fat coconut milk
  • juice of 1 lime
  • 3 tablespoons chopped fresh coriander (cilantro) leaves, to serve
  • 2 spring onions (scallions), thinly sliced, to serve


  1. Put any brown crabmeat, the shallots, garlic and fish stock in a food processor or blender and process until smooth.
  2. Transfer the stock mixture to a saucepan over high heat and add the rice and chilli flakes.
  3. Bring to the boil, then reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally, or until the rice is just tender.
  4. Add the fish sauce, coconut milk and lime juice to the pan, stirring to combine.
  5. Add the white crabmeat and heat through gently.
  6. Season with salt and freshly ground black pepper, to taste.
  7. To serve, ladle the soup into bowls and sprinkle with the coriander and spring onions.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes



Low Fat No Fat Asian Cooking

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