Best Crab Coconut And Cilantro Soup Recipes

CREAMY CRAB SOUP

Creamy Crab Soup image

Inspired by the seafood soups and stews of the Amazon, this coconut-flavored soup is made extra-creamy with the addition of PHILADELPHIA Cream Cheese.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings, about 3/4 cup each

Number Of Ingredients 11

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (13.5 oz.) lite coconut milk
1 jalapeño pepper
1 can (6 oz.) crabmeat, drained, flaked
2 Tbsp. chopped fresh parsley
1 can (11 oz.) corn with red and green bell peppers, drained
2 Tbsp. chopped fresh cilantro
1 lime, cut into wedges

Steps:

Heat dressing in medium saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook until completely melted, stirring constantly. Stir in broth and coconut milk.
Cut small slit in pepper. Add to soup with crabmeat and parsley; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Meanwhile, combine corn and cilantro.
Remove and discard pepper. Ladle soup into 6 bowls; top with corn mixture. Serve with lime wedges.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 4 g, Protein 7 g

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.