Cabernet Grill's Curried Coconut & Lime Soup

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Cabernet Grill's Curried Coconut & Lime Soup

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I have two words for this soup: absolutely exquisite! The mixture of coconut and lime is a total tropical refresher and superb flavor booster to the lush blue crab meat...ready to serve in just about 15 minutes...

Ingredients

Serves 4

  • ½ cup yellow onions, diced
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 2 Tablespoons fresh ginger, minced
  • 1 oz salad oil
  • 2 cans coconut milk
  • 1 1/2 Tablespoons curry powder
  • ¼ cup fresh lime juice
  • Kosher salt and white pepper
  • 1 cup jumbo lump blue crab meat
  • 1 small avocado, peeled and cut in quarters

Recipe Info

I have two words for this soup: absolutely exquisite! The mixture of coconut and lime is a total tropical refresher and superb flavor booster to the lush blue crab meat...ready to serve in just about 15 minutes...

Preparation:

  • Sweat onions, garlic, shallots and ginger in oil over medium heat until translucent, do not allow to brown

  • Add curry powder and sauté briefly until aromatic.

  • Add coconut milk and bring to a boil, reduce to simmer and cook for about 10 minutes.

  • Add in lime juice.

  • Adjust seasoning with salt and pepper and strain the onions, garlic and ginger from the soup.

  • Divide lump crab and avocado equally and place in the bottom of each soup bowl and place the bowls in a hot oven for three minutes to heat the bowls and the crab and avocado.

  • Pour very hot soup over crab and avocado and serve.

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