Thai Fresh Crab Chowder

This Thai-inspired crab chowder has some zippy ingredients, balanced to frame the crab without overpowering it. Shelling fresh crab is the most time-intensive and tedious part of the preparation. Taste as you cook; you don't want the ingredients to overpower the delicate taste of the crab.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 269 Calories

Ingredients

• 3 tablespoons butter
• 2 lemons, juiced
• ground black pepper to taste
• ¼ cup white wine
• 1 (14 ounce) can light coconut milk
• 1 pound cooked crabmeat
• 2 large cloves garlic, minced
• 6 cups water, or as needed
• 1 jalapeno, thinly sliced
• 3 sprigs fresh dill
• 1 tablespoon grated ginger root
• 2 medium red potatoes, thickly sliced
• 2 large carrots, thickly sliced
• 4 teaspoons clam base
• 2 medium shallots, thinly sliced
• 1 stalk lemongrass, cut into 4 pieces

Recipe Instructions

Step 1

Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.

Step 2

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.

Step 3

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.