Hot Crab And Prawn Soup
This flavorful and aromatic recipe combines the delicate taste of white crab meat and succulent king prawns in a fragrant ginger and chilli infused broth. With crunchy pak choi and zesty lime juice adding a refreshing twist, this dish is sure to warm your soul and tantalize your taste buds. A quick and easy seafood soup that is perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1 chunk of ginger, finely chopped
- 2 chillies (one red and one green), deseeded and thinly sliced
- 1 1/2 pints vegetable stock
- 2 spring onions, chopped
- 1 x 200gram pack of pak choi, roughly chopped
- 1 x 240gram pack of king prawns
- 1 x 170 gram tin of white crab meat
- Juice of 1/2 lime
Instructions
- Bring the stock to the boil and add the ginger and the chillies and boil for a couple of minutes.
- Add the spring onions and the pak choi, reduce heat and simmer for about 2-3 minutes
- Add the crab and prawns, squeeze over the lime juice and simmer gently for about 3-4 minutes until warmed through.
- Serve immediately
Yield
Serves 4
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