An exotic touch, easy to prepare and terribly fragrant, this Thai crab soup is a light recipe that should appeal to the taste buds ...
Ingredients for 4 persons :
- 300 g fresh crab
- 2 carrots
- 3 new onions
- 30 g semi-salted butter
- 1 tsp. grated ginger
- 40 cl of vegetable broth
- 2 tbsp. heavy cream
Thai crab soup
- Peel and wash the carrots and white onions. Cut the vegetables into julienne including the stems of the spring onions.
- In a wok, melt 30 g of semi-salted butter and add the julienned vegetables. Cook without coloring for 5 minutes. Add the ginger, crumbled crab and vegetable broth. Add salt and cook for 25 minutes.
- Add the heavy cream. Mix, adjust the seasoning and serve immediately.
For more exoticism, you can halve the broth and add 20 cl of coconut milk!
Learn more about ginger
Ginger has a hot and tangy flavor, slightly lemony. There are different types of ginger: "gray ginger" when it has simply air dried.
If, on the other hand, it is peeled, washed, and then dried in the sun, it is called "white ginger" or "shelled ginger". It is most often the latter variety of ginger that is powdered.
Ginger is eaten fresh, powdered or candied in sugar. Japanese cuisine uses pickled ginger extensively in sushi, sashimi, and oriental noodles.
> Health: benefits and virtues of ginger
The fresh cream
When the milk rests, the elements that compose it separate according to their density, we obtain a layer of cream. The name "cream" is reserved for the product containing at least 30% fat. The designation "fresh" can only be used for raw or pasteurized cream.
Recipe: A. Beauvais, Photo: S. Thommeret