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437 Esplanade Avenue
New Orleans, LA 70116-2014
(504) 943-1912

Thai Crab and Coconut Soup
Chef Peter Vazquez of Marisol – New Orleans, LA
Adapted by StarChefs

Yield: 6 Servings


  • 2 Tablespoons peanut oil
  • 3 red onions, thinly sliced
  • 3 Tablespoons garlic, chopped
  • 1 bunch basil, finely chopped
  • 2 – inch length ginger, peeled and minced
  • 1 Tablespoon red curry paste
  • ¼ cup pistehan shrimp fry *
  • 1 bunch lemongrass, thinly sliced
  • ½ gallon chicken stock
  • 3 Tablespoons sambal *
  • ½ cup fish sauce
  • ½ cup lime juice, freshly squeezed
  • 6 cans coconut milk
  • 12 ounces jumbo lump crabmeat

In large saucepot, heat oil over medium-high heat. Add onions, garlic, basil, ginger, curry paste, shrimp fry and lemongrass. Sauté 10 minutes. Add stock, sambal, fish sauce and lime juice. Simmer 10 minutes, but do not boil. Add coconut milk and heat through. Divide among 6 soup bowls and top each with 2 ounces crabmeat.

Wine Pairing:
A dry German Riesling like the Spreitzer Oestricher Doosberg Riesling Spätlese Trocken 2003 *Can be purchased in Asian markets.

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