Nutritional Info

Nutrition Facts

Serving Size 1 (301g)

Calories 569
Calories from Fat 232 (41%)
Amount Per Serving %DIV
Total Fat 25.8g 40%
Saturated Fat 8.7g 44%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 7g
Trans Fat 0.0g
Cholesterol 163.8mg 55%
Sodium 213.7mg 9%
Potassium 1300.2mg 28%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 0%
Sugars 1.2g
Protein 54.1g 108%

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Recipe Description
Although fresh crab meat has a better flavour, you can use canned crab meat in this sensational soup to keep the cost down.
Prep time
5 min
Cook time
15 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1   onion, finely chopped
1   celery stick, chopped
2   garlic cloves, crushed
1   red chilli, seeded and chopped
1   large tomato, peeled and chopped
3 Tablespoon(T)  coriander (cilantro), chopped
1 1/4 Pound(lb)  crab meat
1 Cup(c)  coconut milk
2 Tablespoon(T)  palm oil
1   lime juiced
1 Tablespoon(T)  olive oil
4 Cup(c)  fresh crab or fish stock
1 Dash(ds)  salt


Heat the olive oil in a pan over a low heat. Stir in the chopped onion and celery, and saute gently for 5 minutes, until the onion is soft and translucent.

Add the garlic and chilli, mix to combine well, and cook for a further 2 minutes.

Add the tomato and half the coriander and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to the boil. then simmer for 5 minutes.

Stir the crab, coconut milk and palm oil into the pan and simmer over a very low heat for a further 5 minutes. The consistency should be thick, but not stew-like, so add some
water if needed.

Stir in the lime juice and remaining coriander, then season with salt to taste. Serve in heated bowls with the chilli oil and lime wedges on the side.

Additional notes

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Spicy Coconut Crab Soup
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