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May 14th, 2014

Crab and coconut soup

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Total time: 25 minutes
  • Recipe serves: 4


  • 500g pre-cooked crab meat
  • 1 litre fish stock
  • Juice of one lemon
  • 1 small bunch of coriander, chopped
  • 200ml coconut milk
  • 2 tomatoes, peeled and chopped
  • 1 white onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 2 to 3 tablespoons dendê (palm) oil for colouring - or paprika makes a good substitute


  1. Heat a tablespoon of oil in a pan and gently fry the onions, chilli and garlic over a low heat until the onions become translucent.
  2. Add the tomato and allow to reduce for ten to fifteen minutes before adding the stock. Increase the heat to medium and bring to the boil, then simmer for a further five minutes.
  3. Add the crab meat, coconut milk, coriander, lime juice and dendê oil or paprika. Season to taste and stir well, then serve.

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