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Ingredients
(serves 5)
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500 grams crab meat
(fresh or canned)
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1 celery stalk
(chopped)
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1 onion (chopped)
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2 cloves garlic
(crushed)
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1 large tomato (peeled
and chopped)
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1 fresh red chili
(seeded and chopped)
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40 ml chopped
coriander
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250 ml of coconut milk
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2 tbsp of cooking oil
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2 tbsp of olive oil
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1 liter of seafood
stock
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juice of 1 lime
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salt and pepper to
taste
Method
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Heat cooking oil
in a sauce pot with low heat and sauté chopped onions, garlic,
chili and celery to fragrant.
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Add stock together
with tomato and half of the coriander then bring it to a boil.
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Stir in the crab
meat, coconut milk and olive oil and simmer with low heat for
another 5 minutes.
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Add lime juice and
remaining coriander, adjust seasoning to taste and serve warm.
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Add chili oil if
prefer soup to be more spicy.
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