Singapore Chili Crab Soup

Name: Singapore Chili Crab Soup
Cuisine: singapore
Ingredients: 250 g Crab, cleaned and cut into pieces; 200 ml Coconut Milk; 300 ml Chicken Broth; 2 tbsp Tomato Paste; 1 tsp Red Chili Flakes; 1 tsp Ginger, minced; 1 tsp Garlic, minced; 10 g Spring Onion, sliced; 1 tbsp Fish Sauce (low sodium); 1 tsp Lime Juice

A recipe from singapore.

🇸🇬 singaporeQuick MealLow SodiumOne-Pot

Nutrition (per serving)

530Calories

35 gProtein

48 gCarbs

18 gFat

5 gSugar

1050 mgSalt

Ingredients

250 g Crab, cleaned and cut into pieces
200 ml Coconut Milk
300 ml Chicken Broth
2 tbsp Tomato Paste
1 tsp Red Chili Flakes
1 tsp Ginger, minced
1 tsp Garlic, minced
10 g Spring Onion, sliced
1 tbsp Fish Sauce (low sodium)
1 tsp Lime Juice

Method

Heat a large pot over medium heat until it reaches a simmer, about 3 minutes, then add the minced ginger and garlic, sautéing until fragrant and golden, approximately 1 minute, stirring constantly to avoid burning. Introduce the tomato paste to the pot, cooking for 2 minutes to deepen its flavor, then pour in the chicken broth, stirring to combine smoothly. Bring the mixture to a gentle boil, reduce the heat to low, and let it simmer for 5 minutes, allowing the broth to develop a rich base. Gently fold in the coconut milk, whisking to ensure a uniform consistency, then add the red chili flakes, stirring to distribute the heat evenly, and let the soup simmer for an additional 3 minutes, watching for a subtle steam rise. Carefully add the crab pieces to the pot, covering them with the liquid, and simmer for 8 minutes, until the crab turns opaque and the meat becomes tender, ensuring it does not overcook. Stir in the fish sauce and lime juice, tasting and adjusting the seasoning to balance the low-sodium requirement, adding a pinch more fish sauce if needed. Ladle the soup into bowls, ensuring each bowl receives generous portions of crab, broth, and aromatics. Garnish with sliced spring onions for a fresh crunch and a burst of color. Serve hot, encouraging diners to sip the broth first to appreciate the complex blend of chili, coconut, and crab flavors.