Thai tomato, coconut and Dungeness crab soup

by Heguiberto on September 5, 2011

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Thai tomato, coconut and Dungeness crab soup

Thai tomato, coconut and Dungeness crab soup

I had this tomato soup at a dinner party recently. My boss, Elliot, hosted at his place. It was a fun evening filled with good chat, many delectable savory dishes and lovely wine! Thank you Elliot for being such a good cook and host! I wanted to ask for the recipe but didn’t get the chance as I had to leave a bit early to take care of our bully Clarence.

A few days later while browsing one of the latest issues of Bon Appétit magazine I found the recipe. Yoo-hoo! But then I misplaced it. Turns out they posted it online.

This past weekend we had our friends Jasmine and Prof. T over for dinner. I wanted to awe not only them but Steven too with this flavorful Thai inspired soup. Jasmine said “this is gourmet eating,” which is exactly what I said when I dined at Elliot’s, and it is. This soup really entices your palate with fragrant sweet and sour flavors and silky, creamy textures without being heavy or dense. This is definitely something that I will make again. And since tomatoes are in season now, I am already thinking of experimenting with different heirlooms to change the color: yellow, chocolate, green zebra varieties? If you can’t find crab, I am sure shrimp, or even lobster would do.

Thai tomato, coconut and Dungeness crab soup

3 tbsp olive oil
1 bunch scallions–approx 6– chopped fine, white and dark green parts included
2 stalks of fresh lemon grass, tough outer layer removed, sliced thinly
1 Serrano pepper, seeds partially removed, minced
2½ lb ripe tomatoes
½ cup light unsweetened coconut milk
1½ tbsp fish sauce
Juice of one lime or more, depending on how sour you like it, plus some lime wedges for garnish
Juice of one orange
½ lb fresh Dungeness crab meat
Kosher salt
½ cup pea shoots
1 clove garlic smashed

Bring a saucepan full of water to a boil. Meanwhile using a paring knife make a cross incision at bottom of each tomato, and cut the woody top off. Place them in boiling water until skin begins to curl. Drain, let cool a bit, remove skins and cube them. Set aside.

Place 2tbsp olive oil, scallions and lemon grass in a sauce pan. Sauté until scallions wilt. Add tomatoes and cook for about 8 minutes, long enough to bring it to a boil. Add coconut, orange juice, fish sauce and simmer for about 15 minutes, stirring occasionally. Let cool down for few minutes.

Add remaining olive oil to a skillet, followed by garlic. Sauté until aromatic. Add fresh crab. Turn heat off and cook for a minute. Sprinkle with salt, discard garlic clove. Set aside

Using a stick blender, wiz soup until puréed and smooth. Stir in lime juice. Add salt and more lime juice, if needed. Ladle soup into bowls. Garnish with Dungeness crab meat and pea shots. Have lime wedges on the side for the table.

Michele from the blog That’s so Michelle made the same recipe. Check it out here.

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{ 6 comments… read them below or add one }

Heavenly Housewife September 5, 2011 at 6:37 am

I’m not a soup girl, in general, but this is fabulous. All the main ingredients speak to me 🙂 I also really like how you left big crab pieces. I hate when all the good stuff in the soup is pulverized to baby food!
*kisses* HH
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Anna September 5, 2011 at 9:22 am

This looks and sounds so very delicious. Did you pair anything else with it? I am curious what would go well as a complete meal. Definitely going to try it soon since I’m in crab country!
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Barbara September 5, 2011 at 3:54 pm

Gosh, this looks scrumptious. Love all those flavors so how could it help but be good? How about some naan with it? Or would crunch be better?
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Magic of Spice September 5, 2011 at 3:57 pm

What gorgeous flavors, it really looks wonderful! I think it would be fun to play with other tomato varieties here 🙂
Hope you are all having a wonderful Labor Day!
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Heguiberto September 5, 2011 at 7:25 pm

Barbara – Naan would work for sure

Ana – For main course we had sides of Thai Jasmine rice cooked with olive oil and a little salt. We also make a dish of string bean and tofu prepared Szechuan style with black bean sauce and other spices. You can have this with some Rhone white but we had our with red wine

H

Aron January 14, 2012 at 1:38 am

Hi Heguiberto,

This looks absolutely delicious and I guess you could substitute the crab for any number of delicious options, your suggestion of lobster would be fantastic, thinkI may try that this weekend.

Thanks,
Aron
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