Curried Crab Soup Recipe

Prepare fish paste

Cut fish fillets into 1-inch pieces and chill briefly so they are cold. In a food processor combine the fish pieces, egg white, cornstarch, salt, white pepper and cold water. Pulse until the mixture becomes a smooth, slightly sticky paste (about 30–45 seconds). Scrape down the sides as needed.

Make pork filling

In a bowl mix ground pork with sesame oil, finely chopped green onion and a pinch (about 1/8 tsp) of salt until cohesive.

Assemble balls

With wet hands, flatten about 2 tablespoons of fish paste into a disc in your palm. Place about 1 teaspoon of pork mixture in the center, then carefully wrap fish paste around the pork, rolling between your palms into a smooth ball roughly 1–1.25 inches (2.5–3 cm) in diameter. Repeat to make 18–22 fish balls. Keep on a tray chilled while you prepare the soup.

Poach fish balls

Bring a medium pot of water to a gentle simmer. Add fish balls in batches, poaching until they float and are firm, about 3–4 minutes. Remove with a slotted spoon and transfer to an ice bath briefly to stop cooking, then drain and set aside. (They will finish warming in the soup.)

Heat oil in a 4–6 quart pot over medium heat. Add the chopped onion and a pinch of salt and sweat until translucent, about 5–6 minutes.

Add minced garlic and grated ginger and cook, stirring, 30–45 seconds until fragrant.

Stir in curry powder, turmeric and ground coriander and toast 30 seconds to bloom the spices.

Add bruised lemongrass stalk and torn lime leaves; cook 1 minute to release aromatics.

Pour in the chicken or seafood stock and bring the pot to a gentle simmer. Simmer 8–10 minutes to allow the aromatics to infuse the broth.

Stir in coconut milk, fish sauce, soy sauce and sugar. Taste and adjust seasoning with salt (start with 3/4 tsp) and more fish sauce or lime juice if needed. Simmer gently 3–4 minutes—do not boil vigorously after adding coconut milk to prevent splitting.

Remove and discard the lemongrass stalk and whole lime leaves from the pot. Add the crab meat to the simmering broth and warm through gently, about 2–3 minutes—stir carefully so crab lumps remain intact.

Add the blanched/poached pork-filled fish balls to the soup, simmer 2 minutes to heat through.

Stir in the greens (bok choy or spinach) and the white parts of the scallions, cooking until wilted, about 1–2 minutes.

Turn off the heat and stir in fresh lime juice and most of the chopped cilantro and the green parts of the scallions. Add sliced red chili if using.

Ladle soup into warm bowls so each bowl gets crab, several pork-filled fish balls, some greens and scallions. Garnish with remaining cilantro, crispy fried shallots and a lime wedge on the side.

Serve immediately while hot. Offer extra fish sauce, lime wedges and sliced chilies at the table.