Tomato and Crab Soup

Name: Tomato and Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters 1/2 pounds beefsteak tomatoes, chopped (about; 118 milliliters coconut milk; 1 Tbsp fish sauce (such as nam pla or nuoc nam); 6 servings Kosher salt; 2 stalks lemongrass, peeled, trimmed, thinly sliced; 1 Tbsp (or more) fresh lime juice; 227 grams fresh lump crabmeat; 2 Tbsps olive oil; 3 Tbsps fresh orange juice; 5 scallions, thinly sliced; 6 snow peas, trimmed, thinly sliced on diagonal; 1 Fresno or Thai chile, seeded, minced; 532 milliliters chicken or vegetable stock

Tomato and Crab Soup is a gluten free, dairy free, and primal soup. This recipe serves 6. One serving contains 158 calories, 9g of protein, and 9g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have kosher salt, thai chile, fish sauce, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large saucepan over mediumheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add scallions, lemongrass, andchile and cook until softened, 3-4 minutes.

Ingredients you will need

Lemon Grass

Green Onions

Add tomatoes and cook until softened,5–6 minutes. Stir in chicken stock, coconutmilk, orange juice, and fish sauce. Bring toa boil, reduce heat, and simmer, stirringoccasionally, until flavors meld, about15 minutes.

Ingredients you will need

Chicken Stock

Orange Juice

Fish Sauce

Tomato

Let cool slightly.

Working in batches, purée soup in ablender until smooth, about 1 minute perbatch. Stir in 1 tablespoon lime juice. Season totaste with salt and more lime juice, ifdesired. Chill, if desired. Or ladle hot soupinto wide shallow bowls.

Ingredients you will need

Lime Juice