Best 2 Crab Coconut And Cilantro Soup Recipes

Calling all seafood enthusiasts! Dive into the realm of culinary delight with our tantalizing Crab, Coconut, and Cilantro Soup. This delectable dish offers a symphony of flavors that will transport you to a tropical paradise. Indulge in the sweet, juicy crab meat, perfectly complemented by the rich and creamy coconut milk. The vibrant cilantro adds a refreshing touch, while a hint of lime zest awakens your senses. Served with a side of fluffy jasmine rice, this soup promises a satisfying and unforgettable dining experience. Be sure to explore our diverse collection of recipes, including a zesty Crab and Sweet Corn Soup, a hearty Crab and Asparagus Chowder, and a flavorful Crab and Grits Casserole. Each dish presents unique culinary adventures, ensuring that every seafood lover finds their perfect match. Embark on this culinary journey and let the ocean's bounty tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

CRAB, COCONUT, AND CILANTRO SOUP

Crab, Coconut, and Cilantro Soup image

We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you.

Provided by JKiebler1

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 large tomatoes, peeled and chopped
3 tablespoons chopped fresh cilantro
4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
1 1/4 lbs crabmeat
1 cup coconut milk
2 tablespoons palm oil or 2 tablespoons butter substitute
1 lime, juice of
salt
hot chili oil, to serve
lime wedge, to serve

Steps:

Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
Stir in the lime juice and remaining cilantro, then season with salt to taste.
Serve with chili oil and lime wedges on the side.

STICKY COCONUT CHICKEN AND RICE

Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different types of crab. Snow crab, blue crab, and Dungeness crab are all good choices.
Be careful not to overcook the crab. Crab meat is delicate and can easily become tough if overcooked.
Use a good quality coconut milk. This will give your soup a rich, creamy flavor.
Add some fresh cilantro to the soup just before serving. This will brighten up the flavor and add a pop of color.

Conclusion:

Crab, coconut, and cilantro soup is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy texture, rich flavor, and vibrant colors, this soup is sure to please everyone at your table. So next time you're looking for a new soup recipe to try, give crab, coconut, and cilantro soup a try. You won't be disappointed!