Green Coconut Curry Soup with Fresh Crab Meat
Declan Chapin
2
Soup
Ingredients
Olive oil
1/2 onion, diced
1 clove garlic, minced
1.5 teaspoons curry powder
4 cups zucchini (about 2 medium zucchinis)
1 cup chicken broth
1 cup canned coconut milk
Salt and pepper to taste
Optional: truffle salt
Directions
Sauté the onion in a large saucepan over medium heat for 5 minutes.
Add the garlic and curry powder and cook for another 2 minutes.
Add the chopped zucchini and sauté for 5 minutes or until soft.
Transfer the zucchini mixture to a blender and purée with chicken broth and coconut milk. This step may take 2 or 3 rounds.
Return the purée to the heat and simmer for 30 minutes. Add salt and pepper to taste.
Add crab shortly before serving.
This soup can be served hot or cold and is excellent the next day. Enjoy!
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