- 6 cups water, or as needed
- 2 medium red potatoes, thickly sliced
- 2 large carrots, thickly sliced
- 4 teaspoons clam base
- 3 sprigs fresh dill
- 3 tablespoons butter
- 2 medium shallots, thinly sliced
- 1 jalapeno, thinly sliced
- 2 large cloves garlic, minced
- 1/4 cup white wine
- 1 (14 ounce) can light coconut milk
- 1 pound cooked crabmeat
- 1 stalk lemongrass, cut into 4 pieces
- 2 lemons, juiced
- 1 tablespoon grated ginger root
- ground black pepper to taste
- Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
- Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
- Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.
07/06/2019
recipepes.com
thai fresh crab chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
