Lets see what I can cook up today! My friends call me Sassy Savin, Chef, Goddess of the Kitchen!
yield: Makes 6 servings
This soup is equally delicious served hot or chilled
Ingredient's:
- 2 tablespoons olive oil
- 5 scallions, thinly sliced
- 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
- 1 Fresno or Thai chile, seeded, minced
- 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
- 2 1/4 cups chicken or vegetable stock
- 1/2 cup coconut milk
- 3 tablespoons fresh orange juice
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon (or more) fresh lime juice
- Kosher salt
- 1/2 pound fresh lump crab meat
- 3/4 cup pea tendrils or shoots, trimmed
- 6 snow peas, trimmed, thinly sliced on diagonal
- Ingredient info:Fish sauce is available at better supermarkets and at Asian markets. Pea tendrils are available at natural foods stores and Asian markets
Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile 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 flavors 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 crab meat, pea tendrils, and snow peas.
My Ppersonal Rrecommendations:
Followed the recipe exactly and and it was delicious!! Served it hot. I found dried Thai Chiles in a jar in the International Food Section. They were very small but very spicy. Beware of using more than just 1, but don't leave it out,it was great! I used some alfalfa sprouts on top as garnish instead of the snow peas and pea tendrils because they were easier to find, but I didn't love how they wilted when they hit the hot soup.
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