454 fresh crab meat
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
4 Thai chilies or 6 small jalapeño chilies, steamed, seeded, and finely chopped
1 stalk of lemongrass, white part sliced as thin as possible
3 kaffir lime leaves (optional)
60ml lime juice or more to taste
60ml Thai fish sauce or more to taste
2 teaspoons sugar
700ml chicken stock or crab stock
1 Tin unsweetened coconut milk
2 tablespoons coarsely chopped coriander leaves
- Combine all the ingredients except the crab and coriander and simmer gently for 10 minutes. Season to taste with salt, more fish sauce (Thai dishes that taste under-salted often need fish sauce instead of salt), and/or more lime juice. The soup should have a distinct tang.
- Immediately before serving, bring the soup to a boil over high heat and stir in the crab meat and the coriander. Leave the crab meat over the heat for just 1 minute more to heat through. Serve immediately in hot bowls with some fresh crusty bread.