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| LOUISIANA BLUE CRAB AND COCONUT SOUP |
| 10 Portions |
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| Ingredients |
1 lt Crab Stock
500 ml Duck Stock
4 cans Coconut Milk
4 oz Ginger, juiced
1 bunch Cilantro, juiced
_ c Kikkoman Light Soy Sauce
2 Sticks Lemon Grass
1 _ Jalapeno Pepper, juiced
4 Leaves Basil
_ bunch Cilantro
8 oz Crab Claw Meat, picked of all shell
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| To Serve |
| Place picked crab claw meat in bottom of coconuts.
Pour hot soup into the coconut and top with freshly chopped
cilantro and basil. |
| Method |
| Bring the crab stock and duck stock to the boil with
lemon grass.
Reduce slightly.
Combine the strained stocks and add coconut milk but do
not boil.
Add soy, cilantro, ginger and jalapeno juice to taste. |
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