- Prep Time: 10 minutes
- Cook Time: 15 minutes
Perfect Tomato and Crab Soup
Tomato and crab soup is a winner no matter the season. This dish has real versatility - from high end dine in restaurants to cafes looking to add some class to their takeaway line up, our tomato and crab soup can work for any venue. Scale up and prepare the soup prior to service, the dish can be completed by adding the crab meat and garnishes to serve. A low labour, highly profitable dish that your customers are going to love!
- 230 gm Pacific West Blue Swimmer Crab meat
- 2 tbs olive oil
- 5 scallions, thinly sliced
- 1 stalk lemongrass, peeled, trimmed, thinly sliced
- 1 Fresnoi chilli, seeded, minced
- 800 gms vine ripened tomatoes, chopped (about 3 cups)
- 2 cups quality vegetable stock
- 1 /2 cup coconut milk
- 3 tbs fresh orange juice
- 1 tbs fish sauce
- 1 tbs fresh lime juice
- Kosher salt
- 3 /4 cup pea tendrils or shoots, trimmed
- 6 snow peas, trimmed, thinly sliced on diagonal
For the tomato and crab soup
Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chilli and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavours meld, about 15 minutes. Let cool slightly. Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with Pacific West ready cooked crabmeat, pea tendrils, and snow peas.
For the tomato and crab soup we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Product number: 4710, 4711, 4712 / Sizes: 227g / Pack size: 6 x 227gAdd to Favourites