Best Crab And Tomato Soup Recipes

TOMATO AND CRAB SOUP

Steps:

• 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 crabmeat, pea tendrils, and snow peas.

TOMATO, FENNEL, AND CRAB SOUP

Steps:

• Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
• Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

CRAB AND TOMATO SOUP

Steps:

• In a large saucepan, heat the oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock and water and bring to 
a boil. Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes. Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan. Stir in the fish sauce and season the soup lightly with salt. In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt. Add the crab and pork and, using a fork, stir the mixture well to break up the meat. Bring the soup to a rolling boil over high heat. Stir in a circular motion and pour 
the egg mixture into the center of the swirl. Stop stirring and simmer the omelet in 
the soup over moderate heat for 6 minutes, then turn off the heat and stir to distribute the omelet throughout the soup. In a large heatproof bowl, cover the 
vermicelli with boiling water and let stand until softened, about 10 minutes. Drain well. Divide the vermicelli and bean sprouts among 4 bowls. Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves. NOTES