Save to your scrapbook
Crab-topped coconut & lime corn chowder
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tsp sunflower oil
1 bunch salad onions, sliced
2 kaffir lime leaves, shredded
1 small potato, peeled and cut into small chunks
175ml reduced fat coconut milk
340g can sweetcorn, drained
½ tbsp fish sauce
100g white crab meat
1 red chilli, deseeded and diced
1 lime, zest and wedges
2 slices No.1 White Sourdough Bread, toasted, (optional)
1. Warm the oil in a medium saucepan, add the salad onions and lime leaves and fry for 5 minutes, until softened and smelling fragrant.
2. Add the potato and fry for a few minutes more before pouring in the coconut milk and 200ml water. Bring to a simmer, then cook for 10-12 minutes until the potato is tender. Stir in the corn and cook for 2 minutes more to warm it through. Remove the lime leaves and blend the soup with a stick blender. Stir in the fish sauce and season.
3. In a small bowl, mix the crab with the chilli and lime zest. Ladle the soup into bowls, topping each with some crab. Serve with lime wedges and bread, if using.
Cook’s tip Kaffir lime leaves have an unmistakable flavour and are absolutely delicious. Fresh is best in this recipe, but you can freeze the leaves you don’t use so that nothing is wasted, ready for use another time.
Typical values per serving:
1 of your 5 a day/source of protein
This recipe was first published in May 2021.