Crab and Coconut Soup

Very easy Thai soup, ready in just 15 minutes! Coconut milk adds a unique sweetness and smoothness to the crab… Try it also with different vegetables, baby corns for example.

Ingredients (for 2)

  • 1 cup crab meat
  • 1/2 cup coconut milk
  • 1/2 bell pepper
  • 3 cups fish stock
  • 1 tbsp red curry paste
  • 1 leek
  • 1 tbsp fish sauce
  • 2 tbsp coriander / cilantro
  • 2 tbsp vegetable oil


  • Chop leeks and peppers (remove the seeds as well) and set aside
  • Heat vegetable oil in a large frying pan or wok over medium heat
  • Add peppers, leeks and the curry paste, and stir fry for a couple of minutes
  • Add coconut milk, fish stock and fish sauce, and bring to a boil
  • Stir in the crab meat and cook for 5 minutes at medium heat (add more stock, or water, if desired)
  • Sprinkle with fresh coriander just before serving

Tips from the Chef

You can use vegetable stock if fish stock is not available, or you can make your own… check out our Ingredients section!