Coconut Crab Soup Recipe
Recipe information
Make Coconut Crab Soup in just 40m. roasted corn, sweet potatoes, yellow curry, coconut milk, cilantro, chili oil
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Ingredients
Soup Base
Roasted Corn & Garnishes
Soup Base
1. Sauté aromatics
Heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.
2. Bloom the curry
Stir in 2 tablespoons yellow curry paste and cook 1 minute, stirring constantly, to bloom the spices and coat the aromatics.
3. Add sweet potatoes and liquid
Add the cubed sweet potato to the pot and toss to coat with the curry mixture. Pour in 4 cups vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 12–15 minutes.
4. Finish with coconut milk
Lower heat to medium-low. Stir in 2 cups coconut milk and simmer 5 more minutes to meld flavors. Use an immersion blender to partially purée the soup for a slightly creamy texture while leaving some cubes of sweet potato intact (or transfer half the soup to a blender, purée, and return).
5. Season
Stir in 2 tablespoons lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning with additional salt, pepper, or lime as needed. Keep the soup warm while preparing corn and garnishes.
Roasted Corn & Garnishes
6. Roast the corn
Preheat a small skillet or cast-iron pan over medium-high heat. Toss 1 cup corn kernels with 1 teaspoon olive oil and a pinch of salt. Add corn to the hot pan in a single layer and cook, without moving too much, until charred in spots, about 4–6 minutes. Stir and cook another 2–3 minutes until nicely browned. Remove from heat.
7. Assemble bowls
Ladle the coconut-sweet potato soup into bowls. Spoon roasted corn on top of each bowl, distributing evenly. Sprinkle each serving with roughly 1/4 cup chopped cilantro and about 1/2 tablespoon thinly sliced scallions.
8. Finish with chili oil and lime
Drizzle about 1/2 teaspoon to 1 teaspoon red chili oil over each bowl (adjust to your heat preference). Serve with lime wedges on the side for an extra bright squeeze at the table.
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