Thai Style Hot & Sour Crab Soup



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

Salt (optional)

2 tablespoons coarsely chopped coriander leaves

  1. 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.
  2. 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.