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Tomato & Crab Soup

2 TBSP olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 lbs. beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 TBSP fresh orange juice
1 TBSP fish sauce (such as nam pla or nuoc nam)
1 TBSP (or more) fresh lime juice
Kosher salt
1/2 lb. fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal

Heat oil in a large saucepan over medium heat.
Add scallions, lemongrass and chile.
Cook until softened, 3-4 minutes.
Add tomatoes and cook until softened, 5-6 minutes.
Stir in chicken stock, coconut milk, orange juice and fish sauce.
Bring to a boil.
Reduce heat and simmer, stirring occasionally for about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth, about 1 minute per batch.
Stir in 1 TBSP lime juice.
Season to taste with salt and more lime juice, if desired.
Ladle hot soup into wide shallow bowls or chill, if desired.
Garnish with crabmeat, pea tendrils, and snow peas.

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