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500 Soups by Susannah Blake
Fresh and fiery, this deliciously fragrant soup makes a lively light lunch or appetizer. If you prefer milder flavors, simply use fewer chilies.
Serves 4


• 2 Shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tsp. grated fresh ginger
• 3 red bird's eye chilies, seeded and finely chopped, plus 1 seeded, and shredded
• 1 tbsp. sweet chili sauce
• 4 kaffir lime leaves, shredded
• 5 cups fish or vegetable stock
• 2 tsp. brown sugar
• Juice of 1 lime
• 1 tsp. Thai fish sauce
• Two 6-oz. cans white crabmeat
• 4 handfuls beansprouts
• 5 scalhons, sliced
• Handful of fresh cilantro leaves

Put the shallots, garlic, ginger, chopped chilies, chili sauce, lime leaves, and stock in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes.

Strain the stock into a clean pan and stir in the sugar, lime juice, and fish sauce.

Divide the crabmeat among four bowls.

Top each portion with a handful of beansprouts and sprinkle with the scallions and shredded chili.

Ladle over the stock, sprinkle with cilantro leaves, and serve immediately.


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