Name: Brigitte Hafner: Crab, prawn, lemongrass and coconut soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 snapper fillet (300gm) or other firm white-fleshed fish fillet; 2 green blue swimmer crabs (about 200gm each); 4 golden shallots, coarsely chopped; 5 cm (25gm) piece of ginger, coarsely chopped; 2 garlic cloves, crushed; 1 lemongrass stalk, white part only, thinly sliced; 1 small red chilli, finely chopped or to taste; 2 tbsp olive oil; 4 ripe tomatoes, coarsely chopped; 6 green prawns, peeled, head and tail intact, cleaned; 750 ml (3 cups) fish stock; 250 ml (1 cup) coconut cream; 1 tbsp fish sauce, or to taste; 2 limes, juice only (or to taste); To serve: 1 bunch coriander, coarsely chopped

Brigitte Hafner: Crab, prawn, lemongrass and coconut soup

Australian Gourmet Traveller recipe for Brigitte Hafner's crab, prawn, lemongrass and coconut soup.

Serves 6

Prep

20M

Cook

20M

Total

40M

“This soup is more like a fish stew with Thai flavours.”

Ingredients

1 snapper fillet (300gm) or other firm white-fleshed fish fillet

2 green blue swimmer crabs (about 200gm each)

4 golden shallots, coarsely chopped

5 cm (25gm) piece of ginger, coarsely chopped

2 garlic cloves, crushed

1 lemongrass stalk, white part only, thinly sliced

1 small red chilli, finely chopped or to taste

2 tbsp olive oil

4 ripe tomatoes, coarsely chopped

6 green prawns, peeled, head and tail intact, cleaned

750 ml (3 cups) fish stock

250 ml (1 cup) coconut cream

1 tbsp fish sauce, or to taste

2 limes, juice only (or to taste)

To serve: 1 bunch coriander, coarsely chopped

Method

Main

1.Cut fish into bite-sized pieces and set aside. Remove outside shell and gills of crab (discard), rinse crab and cut into quarters, set aside.

2.Pound shallot, ginger, garlic, lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half-cover the seafood), then reduce heat to very low and simmer, covered, until seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, lime juice and salt. Serve immediately scattered with coriander.