Cabernet Grill's Curried Coconut & Lime Soup
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...
- 1/2 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
- 1/4 cup fresh lime juice
- Kosher salt and white pepper
- 1 cup jumbo lump blue crab meat
- 1 in small avocado peeled and cutquarters
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.